,  tf 


GQOK 
BQDK 


THE  LIBRARY 

OF 

THE  UNIVERSITY 
OF  CALIFORNIA 

LOS  ANGELES 


work  and  worry.    Give 
us  your  next  order  for 

Ice  Cream  or  Cake 

and   be  convinced 


2148  Center  Street 
Berkley  3642 


2447  Telegraph  Avenue 
Berkeley  1 100 


OAKLAN  D  BERKELEY 

1209  Broadway  Shattuck  and  Kittridge 


Sunset  Grocery  Co. 

•> 

Leading  Grocers 

Specials  every  week 
Unfailing  courtesy 

our  windows  for  Specials 
Solicitors  at  your  service 
Everything  in  Delicatessen  line 
and  Coffees  our  specialty 


We  make  our  own  Bread  and  Cakes 

Try  our  Health  and  Nut  Bread 

Your  patronage  solicited 

Phone  Berkeley  6295 


Grant  Ave.  at  Post  St. 


San  Francisco 


KIVIT 

GOODS 


At  Moderate  Prices 


The  fact  that  we  manufacture 
practically  all  Knit  Goods  we  sell, 
puts  us  in  an  eiiviatle  position 
before  the  buying  public.  Our 
Underwear  and  Hosiery  Depart- 
ments are  the  choice  of  discrim- 
inating people.  Biggest  values 
moderately  priced.  Always  the 
correct  styles  and  best  qualities. 

We  Specialize  in  SILK  HOSIERY 
at  50c,  $1.00,  $1.50  and  $10.00. 

UNDERWEAR — (Over  200  varie- 
ties) from  5c  to  $25.00. 

SWEATER  COATS — In  addition 
to  our  own  makes,  "G.  &  M." 
brands,  we  also  import  the 
finest  soft  Llamas,  Angoras  and 
leading  European  silks;  coats 
from  $2.00,  $3.00,  $5.00,  $6.53, 
SV.50  to  $30.00. 

Bathing  Suits. 
Knitted    pure 
worsted   suits 
as      well      as 
the  prevailing 
styles    in   Sea 
Island    Serge, 
Alpaca,      Mo- 
hair   and    the 
finest   durable 
silks.      Suits 
from     $1.85, 
$2.50,    $3.00, 
$4.00,    $5.00, 
$6.00  to  $30. 


INFANTS'  AND  CHILDREN'S  KNITTED  AF- 
FAREIi — Underwear,  Hosiery,  Sacqu.es,  Booties, 
Xieggins,  Caps,  Toques,  Vests,  etc.  A  most 
complete  assortment  at  prices  to  suit  every 
purso. 

MEN'S  KNIT  GOODS— Underwear,  Sweater  Coats, 
Bathing  Suits,  Bath  Robes,  Slippers,  Pajamas 
and  Night  Shirts,  Sox,  Gym.  Apparel,  etc. 


Grant  Ave.  At  Po&  St. 

San  Francisco 


The  Store  lor  Quality  Stoves 


Clark 

Jewel 

Gas  Ranges 

and 

Water 

Heaters 


Agents  for  Majestic  Steel  Ranges  and 

Bridge  &  Beach  Co.'s  "  Superior  Coal 

Ranges  and  Water  Heaters" 


IDEAL 

Aluminum 

Tireless 

Cook 

Stove 


The  Stove  and  Housefurnishing  Store 


The  Best  Grocery 

under  New  Management 


PROMPT  DELIVERY 
AND    LOW    PRICES 


Telegraph  at  Bancroft 

!  TEL.  BERKELEY  6330  i 


>•••••••••••••••«••••»•»•••••••••  • 


W.  W.  Nichols  S.  V.  Chown 

Nichols  &  Chown 
GROCERS 

HARDWARE  VEGETABLES 

College  and  Russell 
Telephone  Berkeley  970 


If 


you  soil  your  clothes 
when  cooking 

Send  them  to  us 


MARSHALL  STEEL  CO. 

Expert  Dry  Cleaners  and   Dyers 
2124  Center  Street  Berkeley 


LONDON    AND    LANCASHIRE     FIRE 
INSURANCE    CO.,   LTD. 

Of  Liverpool,  Eng. 

ORIENT  INSURANCE   COMPANY 

Of  Hartford,  Conn. 

Pacific  Department,  332  Pine  Street,  San  Francisco. 

Sam  B.  Hoy,  Manager.  Qeo.  Ormond  Smith,  Agency  Supt. 

W.  B.  Hopkins,  Local  Secretary. 


FOR 
PURE 

MILK,      BUTTER,      CREAM 

AND  STRICTLY  FRESH 

EGGS 

Try  the 

Elmwood  Creamery 

Ashby  Avenue  and  College 
Phone  Berkeley  3238 


Good     Groceries     for     Good 
Cooks 

Lenfestey 

Cash  Grocery  Co. 

2441  Shattuck  Ave.,  Cor.  Haste  St. 

Phones  Berkeley  4677—6878 

Home  Baking  a  Specialty 


F.  C.  Gleed,  Manager. 


Telephone  Berkeley  6776 


£lmwoo6  (Grocer? 

"Quality  <Boo6s" 


2644  ASHBY  AVENUE, 


BERKELEY,  CAL. 


Personal   Checking   Accounts 

A  checking  account  in  this  bank  will 
make  you  more  systematic  in  your  busi- 
ness transactions  and  will  help  you  to  con- 
duct your  affairs  with  greater  economy. 
Personal  and  household  accounts  invited. 

FIRST  [NATIONAL  BANK  OF  BERKELEY 


L.  F.  Shean 


J.  L.  Taylor 


Varsit?  <Tan6?  Sfyop 

Fine   Candies — Frozen   Delicacies 
Corner    Telegraph    Avenue    and  Bancroft  Way 


Frozen    Desserts    Furnished    fof 
All  Occasions. 


Telephone  Berkeley  907. 
Berkeley,  California. 


Telephone  Berkeley  2976 

MISS  NETTA  CRANE 
DRESSMAKING 

708   Studio   Building 

University  Ave.,  at  Shattuck 

Berkeley,  Gal. 


Phones:  Berkeley  1067—1068 

Eaton  Bros.,  Prop. 

The  Brighton  Market 

CHOICE  MEATS,  POULTRY 
AND  FISH 

Dwight   Way   at   Telegraph   Ave. 

2503  Dwight  Way 
Berkeley,  California 


H.  Detlefsen 

The  Enterprise 

FURNISHING  GOODS 
HOSIERY,  UNDERWEAR 
FANCY  GOODS,  NOTIONS 
NECKWEAR,  ART  GOODS 

2509     Telegraph     Avenue,      Near 
Dwight  Way 
Berkeley,  Cal. 

Phone  Berkeley  5545 

F.  F.  Jacobs 

TINNING  &  PLUMBING 

General  Jobbing 

Plumbing    Contracts    a    Specialty 
I   Guarantee  All  My  Work 

2104  Ashby  Avenue 
Berkeley,  Cal. 


J.  R.  Fort 


A.  A.  Smith 


Berkeley  Electrical  Co. 

CONTRACTING     &     REPAIRING 

Artistic  Lighting  Fixtures 

SUPPLIES 


Phone  Berkeley  8747 


2158  Center  St.,  Near  Oxford 
Berkeley,  Cal. 


THOMAS  DAY  COMPANY 

Lighting  Fixtures 


725  Mission  Street 
San  Francisco 


Berkeley  1148 

A.  A.  Handle  Co. 

JEWELERS 
OPTOMETRISTS 

2119  Center  St.,  Berkeley,  Cal. 

Telephones  Berkeley  778—779 
Agency  Timm  Certified  Milk 

Davidson's  Creamery 

J.  H.  Davidson 
Milk,  Cream,  Butter,  Eggs,  etc 

High  Class  Goods 

Prompt   and    Careful   Service 

2079  University  Avenue 

Berkeley,  Cal. 


Bus.  Phone  7881  Res.  Phone  3055 
"QUALITY" 

THE  HOLE  IN  THE  WALL 

W.  F.  Norton,  Florist 

Cut  Flowers,  Potted  Plants,  Seeds 
Bulbs,  Shrubs,  Trees 

Funeral  Work,  etc. 

2227  Shattuck  Ave. 

Berkeley,  California. 

Res.  Phone,  Berkeley  6083 
Office  Phone,  Berkeley  7799 

Hull  Plumbing  Co. 

L.  B.  Hull,  Jr.,  Mgr. 

Estimates  Given  on  Plumbing 

Job  Work  a  Specialty 

STOVES     AND     RANGES 

KITCHEN  WARE,  COAL  OIL 

Residence,  2627  Fulton  St. 

Office,  2389  Shattuck  Avenue 

Berkeley,  Cal. 


Phone  Oakland  2524 


Goldberg,  Bowen  &  Co, 
Grocers 

477-79-81  Thirteenth  Street 
Oakland 


BRAKE'S,  the  Ladies  Shop 

Do  not  fail  to  see  our  NEW  DEPARTMENTS 

Household    Linens,    Domestics,    Flannels,    Bedding, 
Draperies,  etc. 

ROYAL     SOCIETY     ART     GOODS 
POPULAR     PRICES 

Telegraph  Avenue  at  Durant 

Phone  Berkeley  878 

L.  H.  SERVICE 

Diamonds,  Watches,  Clocks   Jewelry,  China 

Sterling   and   Silver  Plated   Ware 
Cut  Glass,  etc. 

Optician — Engraving. 
2134  Center  Street  Berkeley,  Calif. 

Cleaning  and  Pressing  Phone  Berkeley  3452 

F.  PONSI  &  CO. 

HIGH-GRADE    LADIES'    TAILORS 

Imported  Wools  and  Novelties 

2519    DURANT    AT    TELEGRAPH 
•  Chas.  Reuter,  Manager 

Humboldt  Fruit  Co. 

Dealers  in  Fresh 
FRUITS     AND     VEGETABLES 

2130  Center  Street  Phone  Berk.  7787  and  7788 


T! 


PUBLISHED   BY 

THE  TWENTIETH  CENTURY  CLUB 

OF    BERKELEY 


PRESS    OF 

A.    NEXVMAN 

1914 


Good-morrow,  dear  lady, 
Wherever  you  are, 
I  come  to  greet  you 
From  near  and  from  far. 

If  you  carefully  study 
The  rules  in  this  book, 
You  will  surely  make 
A  most  famous  cook. 

To  you  each  has  given 
The  best  in  her  store, 
Cakes,  puddings,  and  pies 
You  will  find  them  galore. 

And  when  preparing 
Your  food  for  the  day, 
Do  not  neglect  this 
Caution  I  pray: 

Add  a  cupful  of  love, 
And  a  spoonful  of  spice, 
And  lo!  you  have 
A  spread  for  a  king  in  a  trice. 

R. 


Is  Your  Family  Well  Nourished  ? 

DO     YOU     KNOW     FOOD     VALUES? 

A  reasonable  intelligence  combined  with  a  disposition  to 
exercise  the  same  degree  of  judgment  and  care  in  the  nutrition 
of  the  body  as  is  expended  on  other  matters  of  no  greater  im- 
portance pertaining  to  the  individual,  to  the  household  or  to 
business  interests,  are  all  that  is  needed  to  bring  about  harmony 
between  every-day  dietary  habits  and  the  nutritive  require- 
ments of  the  body.  There  is  no  occasion,  unless  one  finds 
pleasure  and  satisfaction  in  so  doing,  to  resort  to  a  limited  die- 
tary of  nuts  and  fruits,  to  become  an  ardent  disciple  of  vege- 
rarianis.'n,  to  adopt  a  cereal  diet,  to  abjure  meats  entirely  or  to 
follow  in  an  intensive  fashion  any  particular  dietary  hobby. 

FOOD    CONTAINS   THESE   ELEMENTS: 

1.  Protein — makes  blood  and  muscle,  and  renews  the  body 
framework. 

2.  Fats — store  heat  and  energy. 

3.  Carbohydrates — create  heat  and  energy. 

4.  Mineral  matter — forms  bone,  assists  digestion,  cleanses 
the  blood. 

(All  foods  contain  water,  some  as  much  as  50  per  cent. — it 
aids  excretion,  distributes  heat  over  the  body  and  dissolves 
food.) 

THE    BODY    REQUIRES    DAILY: 

1.  Protein— 160  to  300  units. 

2.  Fals — 500  to  900  units — three  times  as  much  as  protein. 

3.  Carbohydrates — 1000  to  1800  units— twice    as    much    as 
fats. 

4.  Mineral  matter  and  vegetable  fiber  for  "bulk"  and  as 
blood  cleansers. 

A  well-balanced  diet  combines  these  elements  in  proper 
proportion. 

Meals  should  not  have  too  much  of  any  one  element. 

WHAT   THE   ELEMENTS  ARE: 

1.  Protein — lean  meat,  white  of  eggs,  cheese,  fish,  gluten 
of  grains,  beans,  lentils,  nuts. 

2.  Fats — butter,  vegetables  and  animal  oils,  nut  fats. 

3.  Carbohydrates — sugars  and  starches  in    potatoes,    rice, 
milk  and  other  vegetables  and  fruits. 

4.  Mineral  matter — salts  and  acids  in  fruits,  vegetables  and 
other  foods. 


PREFACE. 


This  book  is  compiled  with  no  attempt  at  literary  effort, 
and  no  form  for  writing  the  recipes  has  been  observed. 

The  compiler  preferred  to  publish  each  recipe  as  it  was 
sent. 

Not  every  member  of  The  Twentieth  Century  Club  of 
Berkeley  has  furnished  a  recipe,  and  not  every  one  that  has 
been  received  has  been  used,  as  there  were  duplicates,  and  our 
space  is  limited. 

We  urge  subscribers  to  try  the  recipes  in  this  book,  some 
may  be  new,  many  are  old  favorites;  all  have  been  tried. 

Most  families  enjoy  new  dishes,  and  even  though  the  head 
of  the  house  may  make  fun  of  a  new  dish,  or  of  one  that  is  not 
common  on  your  table,  he  usually  eats  it  (if  it  is  good). 

Too  many  homemakers  get  in  a  rut  in  cookery;  if  we  em- 
ploy servants  it  is  easier;  if  we  do  our  own  cooking  it  becomes 
a  habit. 

The  following,  copied  from  a  popular  magazine,  may  in- 
fluence you  to  try  many  of  the  recipes  in  this  book: 

"How  many  of  us  cut  out,  from  papers  and  magazines,  re- 
cipe after  recipe,  and  file  them  away — faithfully!  'Some  day 
I  will  try  them,'  are  the  words  that  go  with  them;  but  the 
thought  must  go,  too,  for  the  day  never  comes;  the  paper  clip- 
pings turn  yellow,  and  we  have  missed,  perhaps,  more  than  we 
know;  to  get  out  the  same  pan,  to  take  down  the  same  bottle 
of  extract,  to  use  the  same  number  of  eggs — is  always  easier. 
If  we  are  in  the  habit  of  making  chocolate  frosting,  chocolate 
it  remains.  In  spite  of  the  fact  that  there  are  over  twenty-five 
good  recipes  for  muffins,  morning  after  morning  we  use  but 
the  one.  While  it  is  change,  remember,  that  the  body  wants,  it 
cannot  always  be,  it  need  not  always  be,  in  the  food  itself. 
Appearance,  form,  flavor — here  variety  is  always  possible,  and 
only  a  little  thought,  the  cost." 

Our  advertisers  have  made  the  publication  of  this  book 
possible.  We  urge  the  members  of  The  Twentieth  Century  Club 
of  Berkeley,  and  their  friends  to  give  them  their  patronage  and 
thereby  show  their  appreciation  of  the  financial  help  of  the 
advertiser. 


H.  C.  CAJPWELL  CO. 

Clay,  Fourteenth  and  Fifteenth  Sts.,  Oakland 

The  Right  Kind  of 
Aprons  and  House  Dresses 

The  woman  who  does  her  own  cooking  will  do  it 
easier  and  take  greater  pleasure  in  her  work  if  she  is 
properly  dressed. 

A  simple  but  attractive  House  Dress  or  a  big  cover- 
all apron  to  protect  the  better  dress  gives  greater  free- 
dom of  movement. 

Our  Aprons  and  House  Dresses  combine  an  at- 
tractive appearance  with  the  utmost  of  good  service. 

House  Dress— $1.25  to  $6.50 
Aprons— 25c  to  $1.75 


Largest  Arts  and  Crafts  Shop  in 
Oakland. 

ROOKWOOD    POTTERY. 
CALIFORNIA    FAIENCE 

(Made   in   Berkeley) 

564  Fifteenth  St.,   Oakland. 
Opposite  Taft  &  Pennoyer. 


Exclusive 
Millinery 

Sara  and  Grace  Wright 
359  Twelfth  St.  Oakland 


The  Tea  Kettle 

DAINTY     LUNCHES     AND 
AFTERNOON  TEA 

2315  Telegraph  Ave. 
BERKELEY. 

Mabel  P.  O'Rourke 


Phone  Berkeley  6759 

Collins5  Grocery 

GROCERIES  OF  QUALITY 

BUTTER,    EGGS,    FRUITS 
VEGETABLES 

Phone   Orders   Delivered 
Promptly 

2903  Telegraph  Ave.,  Cor.  Russell 
Berkeley,  Cal. 


Soups. 


In  making  soups  purchase  the  shin  of  beef,  and  use  cold 
water  to  draw  out  the  flavoring  and  juices.  The  object  is  di- 
rectly opposite  from  boiling.  By  using  cold  water  and  cooking 
the  meat  at  a  low  temperature,  we  get  the  flavoring  and  stimu- 
lating parts  of  the  meat,  but  we  cannot  make  a  meat  soup  nu- 
tritious unless  we  add  other  materials.  Clear  and  hot,  it  is 
stimulating,  but  has  no  food-value. 

A  good  rule  to  remember  is  to  serve  a  clear  soup  at  the 
beginning  of  a  heavy  dinner,  and  to  precede  the  "scrap"  or 
"pick  up  dinner"  with  a  good  cream  soup. 

MARROW  BALLS. 

One  egg,  beaten;  season  with  salt  and  pepper;  stir  in  enough 
cracker  crumbs  to  make  stiff  batter;  work  in  about  three  tea- 
spoons of  marrow  fat;  make  into  balls.  Boil  in  soup  fifteen 
minutes. — Mrs.  F.  C. 

GERMAN  NOODLES. 

Beat  up  1  egg;  add  pinch  of  salt,  flour  enough  to  make  stiff 
dough;  roll  out  in  very  thin  sheet;  dredge  with  flour  to  keep 
from  sticking.  In  about  1  hour  roll  up  tightly,  and  for  soup 
noodles  shave  fine  like  vermicelli. 

For  noodles  to  be  served  as  a  separate  dish,  cut  in  about  Vz 
inch  wide  strips,  stir  in  boiling  salt  water  to  cover,  boil  about 
ten  minutes;  drain,  serve  on  hot  platter,  cover  with  butter 
browned  and  some  bread  crumbs  browned  in  butter. 

TOMATO  BISQUE. 

Put  into  the  soup-kettle  %  cup  flour  and  %  cup  butter,  a 
teaspoon  salt,  a  little  pepper  and  a  pinch  of  sugar.  Rub  these 
to  a  cream  and  add  1  quart  of  tomatoes  pressed  through  a 
colander.  Stir  this  over  the  fire  until  it  boils  and  let  it  boil  up 
well  for  a  minute.  Then  add  1  quart  of  cold  milk  and  stir  con- 
stantly until  it  boils  again,  when  it  is  ready  to  serve. — Mrs.  C. 
M.  M. 

LIMA  BEAN  PUREE. 

Soak  1  cup  dried  lima  beans  over  night.  In  morning  pick 
beans  out  of  water,  cover  with  fresh  water,  cook  slowly  till 


14  SOUPS 

tender,  keeping  covered  with  water  till  tender;  then  let  water 
cook  away.  Add  salt;  mash  beans  slightly  in  pot,  add  1  table- 
spoon butter,  little  pepper  and  milk  to  make  thickness  desired. 

VEGETABLE  SOUP  WITHOUT  MEAT. 

Scrape  and  slice  three  turnips  and  three  carrots,  peel  three 
onions  and  fry  all  with  a  little  butter  until  a  light  yellow;  add 
a  bunch  of  celery  and  three  leeks  cut  in  pieces;  stir  and  fry  all 
the  ingredients  for  six  minutes;  when  fried  add  one  clove  of 
garlic,  two  stalks  of  parsley,  salt  and  pepper  and  a  little  grated 
nutmeg;  cover  with  three  quarts  of  water  and  simmer  for  three 
hours;  strain  and  add  vermicelli,  Italian  paste  or  rice. 

PEAPOD  SOUP. 

Wash  the  peapods  thoroughly,  then  take  the  strings  from 
the  sides,  just  as  you  would  beans.  Cover  with  cold  water  and 
a  little  salt.  Boil  for  about  half  an  hour  for  1  pound  of  pods. 
Then  strain  and  add  1  cup  of  milk  and  a  little  thickening  of 
flour  and  cold  water  and  boil  for  five  minutes  or  until  thick. 


GREEN  PEA  SOUP. 

Cook  1  quart  green  peas  (fresh)  in  1  quart  water  till  ten- 
der or  use  left  over  peas  and  water  in  which  they  are  cooked. 
Make  white  sauce  of  2  tablespoons  butter,  2  tablespoons  flour, 
1  teaspoon  salt,  Vi  teaspoon  pepper,  1  quart  milk.  Rub  peas 
through  coarse  strainer  or  mash  them  and  add  to  white  sauce. 

CREAM  OF  CELERY. 

Three  cups  tough  ends  of  celery  cut  in  small  pieces  and  3 
cups  water  or  enough  water  to  cover  celery;  cook  till  tender. 
Make  white  sauce  of  3  tablespoons  butter,  3  tablespoons  flour,  1 
teaspoon  salt,  %  teaspoon  white  pepper,  3  cups  milk.  Add 
cooked  celery  and  liquid  (unstrained)  to  white  sauce  and  serve. 

CREAM  OF  ONION  SOUP. 

Put  1  quart  of  stock  and  4  sliced  onions  in  a  sauce  pan  and 
bring  slowly  to  boiling  point.  Simmer  gently  three-quarters  of 
an  hour.  Then  press  through  fine  sieve,  return  to  fire,  rub  to- 
gether 1  tablespoon  butter  and  2  tablespoons  flour.  Add  gradu- 
ally a  little  of  the  hot  soup.  When  smooth  turn  it  into  the 
kettle  and  stir  until  it  reaches  the  boiling  point,  then  add  1  gill 
of  cream  or  milk,  a  seasoning  of  salt  and  pepper,  turn  into  a 
tureen,  add  a  tablespoon  chopped  parsley  and  serve. — Mrs.  E. 
.1.  McK. 


SOUPS  15 

CREAM  OF  SPINACH  SOUP. 

This  is  the  most  palatable  and  sightly  of  the  green  soups. 
Wash  1  quart  of  spinach,  throw  it  into  a  dry  kettle,  add  %  cup 
water,  and  shake  and  toss  over  the  fire  for  five -minutes;  cover 
the  kettle,  and  cook  five  minutes  longer;  drain,  saving  the  water. 
Chop  the  spinach  very  fine,  press  it  through  a  sieve,  return  it 
to  the  kettle  with  the  water,  add  1  tablespoon  of  grated  onion, 
1  quart  of  milk,  2  tablespoons  flour  rubbed  with  2  tablespoons 
butter,  V<t  teaspoon  celery-salt  and  a  dash  of  pepper;  stir  con- 
stantly until  the  soup  reaches  the  boiling  point,  strain  again 
through  a  sieve,  turn  at  once  into  the  soup-tureen,  and  serve 
with  puff  balls. 

PUFF  BALLS. 

Put  1  tablespoon  butter  and  4  tablespoons  of  water  into 
a  saucepan;  when  boiling  stir  in  hastily  4  tablespoons  dry 
flour.  When  you  have  a  smooth  dough  stand  it  aside  a  moment 
to  cool,  then  beat  into  it  the  white  of  1  egg.  Drop  this  batter 
from  the  tip  of  a  teaspoon  onto  a  greased  paper  in  the  bottom 
of  a  baking  pan;  the  dough  should  not  be  larger  than  a  good- 
sized  pea.  Bake  in  a  quick  oven  until  light  and  crisp,  and  they 
are  ready  for  use. 

CREAM  OF  CELERY  SOUP. 

To  1  cup  of  well  cooked  celery  rubbed  through  colander, 
add  1  quart  milk  and  when  near  boiling  stir  in  1  scant  table- 
spoon flour  into  which  2  tablespoons  of  butter  has  been  rubbed, 
and  M  teaspoon  salt.  Cook  well  in  double  cooker.  Just  before 
serving  allow  %  raw  onion  to  remain  in  hot  soup  for  10 
minutes.  Remove  onion  and  stir  in  1  cup  whipped  cream  and 
serve  at  once. — E.  H. 

CREAM  CRAB  SOUP. 

Two  quarts  milk,  1  large  crab  picked  fine,  small  onion  and 
little  parsley  chopped;  dash  of  cayenne  pepper.  Put  all  of 
these  in  the  milk  and  let  come  to  boiling  point.  Two  table- 
spoons flour  and  good-sized  piece  of  butter  mixed  with  flour; 
soften  with  some  of  the  milk  and  let  all  cook  half  an  hour. 
Just  before  serving  add  2  well  beaten  eggs. — M.  D.  B. 

OXTAIL  SOUP. 

Slice  a  small  onion  and  fry  brown  in  a  tablespoon  butter 
or  drippings.  Put  in  the  joints  of  oxtail  and  let  them  brown 
on  all  sides;  then  turn  the  contents  of  the  frying-pan  into  the 
soup-kettle,  add  a  sliced  carrot,  some  celery,  parsley,  2  pepper- 


16  SOUPS 

corns,  or  a  little  cayenne,  and  salt;  cover  with  cold  water  and 
simmer  slowly  until  the  meat  begins  to  fall  from  the  bones. 
A  cup  of  strained  tomato  may  be  added  if  liked. — Mrs.  C.  M.  M. 

CLAM  BOUILLON. 

One  small  can  minced  clams,  1  pint  milk,  1  onion,  3  table- 
spoons butter,  1  tablespoon  flour,  salt  and  pepper  to  taste.  Cul 
onion  fine,  and  fry  a  light  brown  in  the  butter,  then  add  1 
tablespoon  flour.  Add  gradually,  stirring  constantly  the 
warmed  milk.  When  smooth  and  creamy  add  the  clams  and 
seasoning  and  let  cook  a  few  minutes.  Place  in  double  boiler 
until  ready  to  serve. — H.  "VY.  M. 

MOCK  OYSTER  SOUP. 

Scrape  12  good-sized  roots  of  oyster-plant  or  salsify,  and 
throw  them  at  once  into  cold  water  to  prevent  discoloration. 
(hit  them  into  thin  slices,  cover  with  a  pint  of  boiling  water, 
add  1  ounce  of  salt  codfish  or  mackerel,  cover,  and  cook  1  hour. 
Remove  the  fish,  add  a  quart  of  good  milk,  a  level  teaspoon  salt, 
a  dash  of  black  pepper,  and  2  tablespoons  butter.  Turn  into 
the  tureen,  and  serve  with  oyster  crackers. 


SOUPS  17 

ADDITIONAL    RECIPES 


Fish. 


TURBOT  A  LA  CREME  FOR  TEN  PEOPLE. 

One  pint  milk,  4  tablespoons  flour,  4  or  5  Ibs.  fish  (cod  or 
halibut),  2  onions,  salt  and  pepper,  1  pint  cream,  1  cup  bread 
crumbs,  1  bunch  parsley,  a  little  nutmeg.  Boil  or  bake  the  fish, 
take  out  bones,  shred;  2  small  onions  and  parsley  in  milk  and 
cream,  let  it  come  to  a  boil.  Take  out  onions,  stir  in  flour,  add 
nutmeg,  salt  and  pepper.  Butter  a  baking  dish,  put  in  layer  of 
sauce,  then  fish.  Finish  with  sauce  and  sprinkle  over  it  bread 
crumbs.  Bake  half  an  hour. — R.  D. 

GOOD  FISH  RECIPE. 

Get  2  salmon  or  halibut  steaks  %  inch  thick.  Slice  and  fry 
onion  until  clear;  spread  onion  and  chopped  pimiento  on  one 
steak;  lay  other  steak  on  it  for  about  2  hours.  Take  off  upper 
steak,  salt  and  pepper  steak;  lay  oysters  thickly  over  it;  put 
salt  and  pepper  and  bits  of  butter  on  oysters;  lay  upper  steak 
on.  Bake  this  fish  "sandwich"  with  four  strips  of  salt  pork 
under  it  and  four  on  top  of  it.  When  fish  is  almost  done, 
spread  on  it  bread  crumbs  soaked  in  butter  and  brown  quickly. 
Serve  with  cream  sauce  and  chopped  egg  on  platter  garnished 
with  lemon  and  radishes. — P.  E.  A. 

KEDGEREE. 

Two  cups  of  cooked  fish,  one  teaspoon  salt,  Vz  cup  butter, 
V-i  teaspoon  pepper,  1  cup  cooked  rice,  1  speck  of  mace,  2  hard 
boiled  eggs  chopped  fine.  First  melt  butter  and  add  flaked  fish 
to  it,  then  add  the  other  ingredients  and  stir  over  the  stove  un- 
til hot.  If  too  dry  add  a  little  milk  or  water  and  serve,  but  do 
not  bake. 

SALMON  LOAF. 

One  can  salmon  (or  1  pint  boiled  salmon),  break  with  fork, 
add  1  cup  cracker  crumbs,  2  tablespoons  melted  butter,  2  beaten 
eggs,  salt,  and  red  pepper.  Boil  in  buttered  mold  1  hour.  Turn 
out  and  slice  when  cold.  Garnish  with  hard  boiled  egg  and 
serve  with  lemon. — C.  C. 

BROILED    FISH— In  Gas  Stove. 

Split  the  fish  down  the  back,  wash  and  dry  it.  Brush  the 
flesh  side  with  olive  oil,  and  dust  with  salt  and  pepper.  Put  it 


FISH  19 

on  the  rack  of  your  baking  pan,  flesh  side  up,  and  put  it  near 
the  flame.  Do  not  burn  it.  It  will  broil  in  about  twenty  min- 
utes. Do  not  turn  it. 

FISH  CHOWDER. 

Cut  up  and  remove  the  bones  from  1%  pounds  of  hali- 
but or  cod.  Lay  the  fish  in  the  bottom  of  the  soup-kettle  and 
cover  with  4  large  potatoes  cut  into  dice.  Fry  out  2  slices  of 
salt  pork  cut  fine,  with  a  large  sliced  onion,  pour  over  the  fish 
and  potatoes,  cover  with  water  and  cook  slowly  for  an  hour. 
Add  1  pint  of  milk  just  before  serving. — Mrs.  C.  M.  M. 

CLAM  CHOWDER. 

Cut  off  the  tough  part  of  1  quart  of  clams  and  chop  fine, 
leaving  the  soft  part  whole.  Cut  2  slices  of  salt  pork  in  small 
pieces  and  fry  with  a  good  sized  onion,  sliced.  Cut  3  good- 
sized  potatoes  into  dice  and  put  them  into  1  quart  of  boiling 
water.  Add  all  the  clams  and  the  juice,  the  pork  and  onion; 
cover  and  cook  slowly  for  an  hour  and  a  half.  Just  before 
serving  add  1  cup  milk  in  which  a  tablespoon  of  flour  has  been 
stirred.  If  too  thick  add  more  milk  or  water. — Mrs.  C.  M.  M. 


CLAM  LOAF. 

One  can  minced  clams,  1  egg,  1  cup  milk,  1  cup  rolled 
cracker  crumbs,  1  teaspoon  baking  powder,  1  tablespoon  butter, 
salt  and  pepper.  Bake  20  minutes.  Serve  immediately. — B.  R. 
P. 

BISQUE  OF  CRAB. 

Meat  of  1  crab,  1  tablespoon  flour,  V±  cup  butter,  salt  and 
pepper  to  taste;  a  few  drops  onion  juice;  a  speck  of  grated  nut- 
meg. Chop  crab  fine,  season,  add  melted  butter  and  one  cup  of 
stale  bread  crumbs.  Pour  over  this  1  quart  of  hot  milk,  put  in 
soup  kettle,  cook  ten  minutes,  strain  and  heat  again.  Add  more 
seasoning  if  needed. — E.  W.  C. 

CRAB  FRAKE. 

One-half  pint  cream  (1  cup),  %  tablespoon  mustard,  piece 
of  butter  size  of  an  egg,  1  salt  spoon  of  pepper,  1  salt  spoon  of 
salt.  Mix  all  well,  let  come  to  a  boil  and  stir  in  crab  and  1 
beaten  egg.  Put  in  a  baking  dish;  sprinkle  with  cracker 
crumbs  and  place  bits  of  butter  on  top  and  brown  in  oven. — 
Mrs.  F.  F.  C. 


20  FISH 

SCALLOPED  OYSTERS. 

Put  a  layer  of  rolled  crackers  in  bottom  of  pudding  dish, 
a  layer  of  oysters  drained.  Sprinkle  each  layer  with  pepper, 
salt  and  pinches  of  butter  until  the  dish  is  full,  then  pour  over 
a  cup  of  milk  or  more  according  to  size  of  dish.  Bake  three- 
quarters  of  an  hour. — Mrs.  S.  P. 

BOSTON  CODFISH  BALLS. 

Soak  a  piece  of  salt  codfish  in  cold  water  for  several  hours. 
Pour  off  the  water,  add  fresh,  and  boil  until  tender.  Remove 
the  skin  and  bones  and  shred  the  fish  until  it  is  a  mass  of 
fibre,  then  mix  with  an  equal  quantity  of  mashed  potato,  a 
beaten  egg,  a  little  melted  butter  and  just  enough  milk  to  make 
it  easy  to  handle.  Shape  into  little  balls  and  fry  in  deep,  hot 
fat  until  golden  brown.  Serve  for  breakfast  with  orange  mar- 
malade and  hot,  buttered  toast. — Mrs.  C.  M.  M. 

CODFISH  BALLS. 

One  cup  sliced  raw  potatoes,  Vz  cup  codfish  flakes.  Cook 
potatoes  and  codfish  together  until  potatoes  are  soft.  Pour  off 
excess  of  water.  Add  1  beaten  egg,  season  with  salt  and  pap- 
rika, and  beat  all  together  until  very  light.  Make  into  small 
balls.  Fry  in  deep  fat.  For  frying  in  morning  prepare  balls 
the  night  before.— K.  D.  G. 

SAUCE  FOR  FISH. 

One  tablespoon  melted  butter,  1  of  finely  cut  parsley, 
1  teaspoon  lemon  juice,  salt.  Put  on  fish,  set  in  oven  a  minute 
of  two.— L.  K. 


FISH  21 

ADDITIONAL    RECIPES 


Fowl. 


ROAST  WILD  DUCK. 

Wash  carefully  and  fill  with  sliced  carrots  and  celery. 
While  damp  rub  with  salt.  Arrange  in  roasting  pan  with  small 
slices  of  bacon  on  top  and  dash  of  cayenne  pepper.  Roast  in 
the  closed  pans  in  hot  oven  for  30  minutes  and  serve  with 
baked  apples. — E.  W. 

WILD    DUCK. 

If  the  weather  is  cold  wild  duck  is  better  if  kept  several 
days.  After  dressing  the  duck  in  the  usual  way  by  plucking, 
singeing,  drawing,  and  washing,  place  it  in  a  dripping  pan  in  a 
hot  oven,  letting  it  remain  for  10  minutes  without  basting.  Then 
baste  frequently  with  butter  and  water.  If  preferred  well  done, 
let  cook  for  40  minutes.  Place  on  a  flat  dish,  season  with  salt 
and  pepper,  pour  over  it  the  gravy  and  serve  with  currant 
jelly.  A  whole  onion  peeled  and  cooked  inside  the  duck  gives 
it  a  delicious  flavor. — S.  D. 

QUAIL. 

Quail  should  be  drawn  as  soon  as  killed.  Then  they  may 
be  hung  in  a  cool  place  and  will  keep  for  three  or  four  days. 
When  ready  to  use  them,  remove  the  feathers  by  skinning; 
thoroughly  wash  in  cold  water,  and  keep  them  whole  by  split- 
ting down  the  back.  Salt  and  pepper  them,  roll  them  in  flour 
and  place  in  frying  pan  of  hot  lard  or  lard  and  butter.  Brown 
them  well  on  both  sides  and  serve  hot. — S.  D. 

CHICKEN,  PANNED  WHOLE. 

Singe  a  spring  chicken;  remove  the  head  and  feet,  split 
do\vn  the  back,  and  remove  the  intestines.  Wipe  the  chicken 
inside  and  out,  cross  the  legs,  fold  back  the  wings,  and  break 
or  flatten  the  breast-bone.  Place  the  chicken  in  a  pan,  bone 
side  down;  dust  lightly  with  pepper,  baste  all  over  with  melted 
butter,  add  V-2  cup  of  stock,  and  put  in  a  very  hot  oven.  After 
about  15  minutes,  baste  again  with  melted  butter,  dust  with 
salt,  and  cook  30  minutes  longer;  if  the  oven  is  hot,  %  of  an 
hour  will  brown  the  chicken  nicely.  Dish,  garnish  with  pars- 
ley, and  serve  with  plain  cream  sauce  made  in  the  roasting-pan. 
— B.  A. 


FOWL  23 

YANKEE  CHOP  SUEY. 

One  chicken,  3  slices  of  bacon,  3  pork  chops,  1  pint  of  string 
beans  (or  1  can),  1  pint  of  corn  from  the  cob  (or  1  can),  %  cup 
of  dried  mushrooms  (or  1  can).  Boil  chicken,  pork  and  bacon 
till  tender,  remove  the  bones  and  cut  in  small  pieces.  Add  the 
vegetables  and  boil  slowly  1  hour.  Season  with  2  tablespoons 
Worcestershire  sauce,  salt,  pepper  and  paprika  to  taste.  Add 
a  little  flour  if  too  thin.  Chop  suey  should  be  about  the  con- 
sistency of  chowder  and  served  with  boiled  rice. — Mrs.  E.  B.  G. 

CURRIED  CHICKEN  OR  VEAL. 

Cook  and  season  the  same  as  chicken  fricasse.  Fry  a  pint 
or  more  of  sliced  onions  light  brown.  Just  before  removing 
from  the  fire  thicken  the  gravy  with  flour  and  1  tablespoon  of 
curry  moistened  with  water.  Then  stir  the  meat  and  onions 
together  and  it  is  ready  for  the  table.  It  should  be  eaten  with 
boiled  rice.— Mrs.  H.  N.  B. 

CHICKEN  EN  CASSEROLE. 

Boil  chicken  until  tender  and  cut  off  of  bones.  1  slice 
ham  cut  in  squares,  2  or  3  tomatoes  according  to  size,  a  little 
minced  onion  and  green  pepper;  use  broth  simmered  into  a 
sauce.  Fry  chicken  brown  in  oil.  Mix  all  with  boiled  rice  and 
green  peas.  Bake  %  hour. 

SKOOKUM  CHICKEN. 

One  fat  hen,  cut  in  small  pieces  and  boil  until  tender;  pick 
meat  off  of  bones.  Butter  a  baking  dish;  put  in  layer  of 
chicken,  then  layer  of  French  mushrooms,  then  layer  of  bread 
crumbs  with  plenty  of  butter;  salt  and  pepper.  Do  this  until 
baking  dish  is  filled.  Over  this  pour  chicken  liquor  and  juice 
of  mushrooms  until  it  shows  above  chicken.  Bake  %  hour. 
To  one  large  chicken  take  one  large  can  of  mushrooms. — S.  E. 
D. 

PHILADELPHIA  DRESSING  FOR  ROAST  FOWL. 

Grate  as  much  stale  bread  as  required  and  put  into  a  frying- 
pan  with  a  large  lump  of  butter;  about  a  tablespoon  to  a  quart 
of  crumbs.  Add  salt,  pepper  and  sage  if  liked,  and  stir  over 
the  fire  until  the  butter  is  thoroughly  melted  into  the  bread. 
Remove  from  the  fire  and  stir  in  a  well  beaten  egg.  If  too  dry 
add  a  little  hot  water  but  do  not  make  it  soft.  Boiled  and 
chopped  chestnuts,  sausage  or  oysters  may  be  added. 

CHICKEN  PUDDING. 

Cut  up  chicken  as  for  fricassee  and  stew  in  just  enough 
water  to  keep  from  burning;  season  each  piece  with  salt  and 


24  FOWL 

pepper  and  lay  in  a  large  pudding  or  baking  dish;  beat  2  eggs 
until  light,  add  to  1  pint  of  milk;  1  quart  of  canned  or  grated 
corn;  season  with  pepper  and  salt,  pour  over  chicken;  cover 
with  a  layer  of  fine  bread  crumbs;  dot  with  butter  and  bake  in 
quick  oven. — A.  L.  B. 

PRESSED  CHICKEN. 

Boil  2  fat  chickens  until  very  tender,  remove  all  the  bones, 
and  place  some  of  the  liquor  in  a  mold,  filling  it  with  the  well 
seasoned  chicken.  Put  in  a  cold  place  until  firm;  turn  out; 
cut  in  slices. — D. 

SPANISH  CHICKEN. 

Cut  up  chicken  as  for  fricassee;  boil  till  nearly  done,  then 
add  1  cup  of  well  washed  rice,  %  can  tomatoes  and  Spanish 
pepper  to  taste. — A.  L.  B. 


FOWL  25 

ADDITIONAL    RECIPES 


Phone  Berkeley  870(1 

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Mueller's  Pharmacy 

University  at  Shattuck 


Phone 

Berkeley 

1534. 


Grace  E.  Lightner 

Private  Milliner 

Hats  stylishly  trimmed  to  order.     Old 

materials  utilized  to  the  best  advantage 

Last  season's  hats  remodeled. 

Room  212  El  Granada  Apartments 
Telegraph  and  Bancroft  Way 

Telephone  Berkeley  7468 


TRAVEL  one  mile  for  every 
dollar  you  spend  for  Poultry  and 
Fish. 

Phone  Berk.  94  for  particulars 

Shucy  Poultry  Co. 

(Incorporated) 
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We    sell    the    highest    quality    at 

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Pioneer    Furniture    Dealers    and    Upholsterers 
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Telephone  Berkeley  1110 


Meats  and  Accompaniments. 

With  roast  beef — tomato  sauce,  grated  horseradish,  cran- 
berry sauce,  pickles. 

With  roast  pork — apple  sauce,  curried  apples. 

With  roast  veal — tomato  sauce,  mushroom  sauce,  onion 
sauce,  cranberry  sauce,  horseradish,  lemons. 

With  boiled  mutton— currant  jelly,  caper  sauce. 

With  roast  lamb — mint  sauce. 

With  roast  turkey — cranberry  sauce,  currant  sauce. 

With  venison  or  wild  duck — cranberry  sauce,  currant  jelly. 

\Vith  roast  goose — apple  sauce,  cranberry  sauce,  grape  or 
currant  jelly. 

With  boiled  fish — white  cream  sauce,  lemon  sauce. 

TO    ROAST    MEAT    WELL. 

Meat  must  be  wiped  off  with  wet  cloth,  then  salted,  pep- 
pered and  dredged  with  flour;  put  into  a  hot  oven,  to  sear  the 
outside  and  protect  the  juices.  After  about  10  minutes  baste 
frequently;  when  necessary  to  turn,  do  not  put  a  fork  in  meat 
as  that  allows  the  juices  to  escape;  a  little  hot  water  may  be 
put  in  pan  to  baste  with  after  meat  has  been  in  oven  10  or  15 
minutes. 

DRESSING  FOR  MEAT. 

Use  stale  bread  crumbs  moistened  with  melted  butter,  high- 
ly seasoned  with  salt,  pepper  and  sweet  herbs.  If  you  like,  a 
little  sausage  meat  may  be  used  with  less  butter. — E.  W.  C. 

ROAST  BEEF  WITH  BATTER  PUDDING. 

Choose  the  best  cut  of  the  rump,  preferably  five  pounds  or 
more  in  weight.  Have  the  butcher  send  a  slice  of  suet  %  inch 
thick  as  the  rump  cut  is  deficient  in  fat.  Put  meat  in  pan,  lay 
the  slice  of  suet  on  top,  and  dredge  with  flour.  Never  use  salt 
as  it  toughens  the  meat  and  dries  up  the  juices.  Roast  in  a  hot 
oven  10  minutes  for  every  pound,  if  liked  rare.  After  the  first 
half  hour  lower  the  oven  heat.  When  the  roast  is  done  remove 
from  pan  and  keep  in  the  warming  oven  on  a  hot  platter,  while 
baking  the  pudding  in  the  dripping  pan. 

Batter  Pudding. 

Two  eggs,  %  cup  milk,  V-2  cup  flour,  ^  level  teaspoon  salt, 
V-2  level  teaspoon  baking  powder.  Beat  eggs,  add  milk,  and 


28  MEATS 

flour  sifted  with  dry  ingredients.  Beat  thoroughly.  Pour  into 
the  pan  while  hissing  hot,  and  bake  20  minutes  in  the  beef 
drippings. 

EMPERORS  ROAST. 

Two  pounds  beef,  2  pounds  veal,  1  pound  of  pork,  all  three 
chopped  fine  while  raw;  1  cup  grated  bread  crumbs,  1  grated 
onion,  salt,  pepper,  nutmeg  to  season;  2  eggs  and  small  piece 
of  butter.  Make  in  loaf,  with  the  bits  of  butter  put  on  top. 
Put  in  buttered  pan  and  when  brown  baste  with  milk.  This 
makes  the  gravy;  bake  about  1%  hours.  Serve  hot  or  cold. — H. 
W.  W. 

CROSS-RIB  POT  ROAST. 

Rub  the  meat  with  onion;  place  in  hot  kettle  and  sear  on 
all  sides,  turning  in  kettle  for  15  minutes.  Then  add  1  cup  of 
hot  water;  add  1  large  carrot  chopped,  and  two  cloves.  Salt 
should  not  be  added  until  roast  is  nearly  done.  Cook  on  a  very 
slow  fire,  adding  a  very  little  water  occasionally.  A  4  or  5 
pound  roast  should  take  4  hours. — K.  D.  G. 

HARD  TIMES  STEAK— VERY  GOOD— EXCELLENT. 

Take  a  two  or  three  pound  piece  of  round  steak  cut  two 
inches  thick;  pound  into  the  two  sides  of  it  a  scant  cup  of 
flour.  Have  iron  kettle  hot;  fry  to  a  nice  brown  on  both  sides 
as  for  a  pot  roast;  salt  and  pepper  to  taste;  add  a  pint  of  boil- 
ing water  and  simmer  for  two  hours.  When  done  the  meat  will 
be  very  tender  and  the  gravy  nicely  thickened. — P.  E.  A. 

SWISS  STEAK. 

Take  a  piece  of  round  steak  two  inches  or  more  in  thick- 
ness, and  pound  into  it  as  much  flour  as  it  will  take,  using  the 
edge  of  a  heavy  plate.  Put  the  meat  in  a  skillet  with  a  little 
lard  or  drippings  and  fry  brown  on  both  sides.  Then  cover 
with  water,  adding  some  finely  chopped  onion,  carrot  and  cel- 
ery,cover  closely  and  cook  two  hours.  Before  it  is  quite  done, 
season  with  salt  and  pepper. — Mrs.  C.  M.  M. 

HAMBURG  STEAK  A  L'lTALIENNE. 

Simmer  %  pound  Hamburg  steak  with  V-z  can  of  tomatoes 
for  1  hour.  Prepare  some  spaghetti  or  macaroni  by  boiling  un- 
til tender  in  salted  water.  Add  to  the  meat  after  it  has  cooked 
for  an  hour,  %  cup  grated  cheese,  a  small  lump  of  butter,  salt 
and  pepper  to  suit,  and  let  it  simmer  20  minutes  longer.  Thicken 
with  a  little  flour  and  water  if  necessary.  Put  the  macaroni 
around  the  edge  of  a  hot  platter  and  serve  the  meat  mixture  in 
the  center. — Mrs.  C.  M.  M. 


MEATS  29 

KAVILLOLANI    (AN   HAWAIIAN   DISH) 

One  and  one-half  quarts  waste  beef,  1  quart  cooked  toma- 
toes, Vz  pint  boiled  rice,  1  medium  onion,  2  chili  peppers.  Chop 
onion  and  peppers  together  quite  fine;  season  with  salt  to 
taste;  put  a  layer  in  baking  dish,  then  a  layer  of  tomatoes,  then 
put  over  the  top  all  of  the  rice  and  pour  what  is  left  from  the 
waste.  Tobasco  sauce  will  improve  it  when  one  likes  it  very 
hot.  Bake  1  hour.— W.  C.  C. 

BLANQUETTE    OF    BEEF. 

Ten  cents  worth  of  round  steak  cut  into  small  squares, 
brown  in  butter.  Add  1  cup  of  claret  and  simmer  for  10 
minutes.  Put  1  can  or  6  large  tomatoes  in  a  saucepan,  add  1 
onion,  a  bit  of  parsley,  a  bit  of  celery,  a  few  dried  mushrooms, 
%  teaspoon  alspice,  salt,  and  a  dust  of  paprika.  Cook  up  and 
add  to  the  meat;  cook  slowly  at  least  2  hours.  At  last  add 
cooked  vermicelli.  Just  before  serving  scatter  grated  cheese 
over  top. — A. 

CANNELON  OF  BEEF. 

Mix  together  1%  pounds  of  ground  beef  with  %  cup  of 
breadcrumbs  soaked  soft  in  a  little  milk  and  one  beaten  egg. 
Season  with  salt  and  pepper,  shape  into  a  loaf  and  bake  in  a 
hot  oven.  Baste  with  a  little  hot  water  and  butter. — Mrs.  C.  M. 
M. 

GALANTINE  OF  BEEF. 

One  pound  Hamburg  steak  or  round  steak  ground,  %  pound 
lean  raw  ham,  chopped  fine;  %  pound  bread  crumbs,  3  eggs, 
well  beaten,  and  cold  water  equal  to  1  egg;  1  teaspoon  salt,  Vz 
teaspoon  white  pepper.  Mix  all  thoroughly,  divide  into  two 
portions,  shape  sausage  fashion,  roll  in  a  floured  cloth  and  tie 
at  each  end  and  pin  it  in  the  middle.  Place  in  boiling  water 
and  cook  steadily  for  2  hours.  Take  out  of  cloth  when  almost 
cold.  Cut  in  slices  and  serve  cold. — Mrs.  F.  F.  C. 

BEEFSTEAK    PUDDING. 

Line  pudding  bowl  with  a  finely  chopped  suet  crust.  Then 
fill  with  steak  cut  in  small  pieces,  2  sheep's  kidneys  and  mush- 
rooms; season  with  pepper  and  salt  and  a  little  Worcestershire 
sauce  and  water  to  make  gravy.  Cover  with  paste.  Well 
floured  cloth  and  boil  5  hours. — E.  M.  F.  F. 

FLANK  STEAK  WITH  ONIONS. 

Place  in  a  casserole  a  flank  steak  \Vz  inches  thick,  cover 
with  onions  finely  sliced  and  well  seasoned  with  salt  and  pep- 


30  MEATS 

per;  cover  onions  with  thin  slices  of  salt  pork  and  add  1  cup 
water;  cover  closely  and  bake  in  slow  oven  3  to  4  hours. 

BEEF  OR  VEAL  SPANISH. 

One  knuckle  of  veal,  1  large  onion,  sliced;  V4  teaspoon  chili 
powder  and  salt  to  taste.  Cover  with  water  and  boil  until  meat 
falls  from  bones.  Remove  meat  and  bones  and  add  to  the 
stock,  1  can  tomatoes,  3  green  peppers,  %  package  spaghetti, 
and  one  pinch  of  cayenne.  Cook  slowly  until  spaghetti  is  well 
done  and  thickened,  then  turn  in  the  chopped  meat.  Serve. 
(Do  not  cut  meat  too  fine.) — Mrs.  I.  P.  1). 

MEAT  SOUFFLE. 

One  cup  cream  sauce  seasoned  with  chopped  parsley  and 
onion  juice.  Stir  1  cup  of  chopped  meat — chicken,  fresh  tongue, 
veal  or  lamb,  into  the  sauce.  When  hot  add  the  beaten  yolks 
of  2  eggs;  cook  1  minute  and  set  away  to  cool.  When  cool,  stir 
in  the  whites  beaten  stiff;  bake  in  a  buttered  dish  or  ramekins 
about  20  minutes  and  serve  immediately. — Mrs.  H.  X.  B. 

BREADED  BREAST  OF  LAMB  AND  TOMATO  SAUCE 

Cut  35  cents'  worth  of  breast  of  lamb  into  squares  of  about 
three  inches.  •  Place  in  granite  boiling  pot  and  cover  with  boil- 
ing water;  add  a  level  teaspoon  of  salt,  a  little  pepper,  a  small 
sliced  onion,  a  sliced  'carrot,  a  little  celery  and  parsley;  boil 
gently  three  hours;  remove  bones  from  the  meat  and  set  to 
cool;  strain  broth  and  allow  to  stand  long  enough  to  harden 
and  remove  grease.  When  dinner  is  being  prepared,  place  a 
can  of  tomatoes  in  saucepan  and  add  to  it  a  cup  of  broth  (with 
fat  removed),  %  small  onion  fried  to  a  golden  brown  in  butter, 
a  little  salt  and  pepper.  Let  cook,  strain  and  thicken  with 
flour  and  water  blended  for  a  gravy;  dip  in  pieces  of  meat  in 
egg  and  cracker  crumbs  and  fry  in  the  fat  that  \vas  removed 
from  broth;  salt  and  pepper  meat  while  it  is  frying;  place  meat 
on  hot  platter  and  pour  over  it  the  tomato  sauce. 

LAMB  CHOPS. 

Place  lamb  chops — shoulder,  loin,  or  French — in  pan;  on 
eich  chop  lay  slice  of  lemon  with  dash  of  paprika.  Bake  20 
-Tinutes  in  hot  oven. 

MUTTON  STEAKS. 

One  pound  of  cold  mutton  chopped  fine,  add  to  it  1  dozen 
raw  oysters  chopped  fine,  1  teaspoon  of  the  essence  of  anchovy, 
%  teaspoon  onion  juice,  %  teaspoon  salt,  2  tablespoons  finely 
chopped  beef's  suet.  V±  teaspoon  ground  mace  and  a  dash  of 


MEATS  31 

cayenne.  Mix  all  together  and  form  into  small  steaks.  Fry 
quickly  in  butter  and  serve  with  tomato  sauce  poured  around 
them.  These  are  delicious. — Mrs.  E.  J.  McK. 

MUTTON  STEW  WITH  BEANS  OR  POTATOES. 

Brown  mutton  thoroughly;  add  a  little  onion;  sprinkle  2 
tablespoons  flour  or  enough  to  thicken,  brown;  add  pint  of 
boiling  water  gradually;  add  kitchen  bouquet  (parsley,  thyme 
and  laurel)  and  cook  2  hours  or  more  according  to  quantity  of 
meat.  If  beans  are  to  be  used,  add  beans  which  have  been 
partially  cooked;  otherwise  add  potatoes  of  uniform  size  about 
an  hour  before  ready  to  serve  stew. — P.  E.  A. 

BLANQUETTE  OF  VEAL. 

Put  in  frying-pan  tablespoon  butter  and  2  pounds  veal  cut 
in  two  or  three  inch  squares  (cutlet  off  the  leg)  and  cook 
slowly  for  %  hour,  turning  often.  Put  1%  tablespoons  butter 
and  1  tablespoon  flour  in  a  stew  pan.  Make  gravy  with  3  cups 
of  cold  water,  1  onion,  1  carrot,  1  teaspoon  salt,  %  teaspoon 
pepper.  Add  veal  and  simmer  another  half  hour.  Then  stir  in 
yolks  of  3  eggs  (well  beaten),  and  4  tablespoons  cream.  Cook 
1  minute  more,  remove  from  fire,  and  add  1  tablespoon  lemon 
juice.— S.  E.  D. 

BAKED  HAM. 

Select  the  best  grade  unskinned  ham  and  have  it  boned. 
Cover  with  cold  water  and  soak  over  night.  Scrub  with  brush 
and  cover  with  cold  water.  Add  small  onion,  several  stocks  of 
celery,  parsley,  red  pepper  and  \vhole  cloves.  After  it  begins 
to  boil  let  simmer  15  minutes  for  every  pound.  A  twelve  pound 
ham  should  boil  slowly  three  hours.  Let  cool  in  same  liquor. 
On  the  third  day  remove  skin,  cover  with  paste  made  of  dry 
bread  crumbs,  brown  sugar  and  water  the  ham  was  boiled  in. 
Stick  top  full  of  whole  cloves  and  bake  slowly  1  hour. — 
A.  S.  M. 

PORK  BALLS. 

Grind  fine  %  pound  of  lean  pork  and  add  a  slice  of  bread 
soaked  in  milk,  a  beaten  egg;  season  with  salt,  pepper  and  sage. 
Mix  with  a  fork,  shape  into  little  balls  and  fry  until  brown. — 
Mrs.  C.  M.  M. 

HAM  TOAST. 

Boil  a  quarter  of  a  pound  of  lean  ham;  chop  it  fine  with  the 
yolks  of  3  eggs  well  beaten,  half  an  ounce  of  butter,  2  table- 
spoons of  cream  and  a  little  cayenne  pepper.  Stir  it  over  the 
fire  until  it  thickens  and  spread  it  on  hot  toast,  with  the  crust 
cut  off;  garnish  with  parsley. 


32  MEATS 

LIVER  HASH. 

When  you  have  liver  and  bacon  left  over,  run  them  through 
a  meat  chopper  (or  chop  fine  by  hand),  and  serve  as  follows: 
Make  a  white  sauce  with  a  spoon  of  butter,  a  spoon  of  flour 
well  cooked  together  and  a  cup  and  a  half  of  milk  added  slowly, 
stirring  all  the  time.  Season  with  salt,  pepper,  and,  if  you  have 
them,  a  little  thyme,  sage  and  bay  leaf.  Add  the  chopped  liver 
and  bacon,  and  serve  on  slices  of  toast.  You  wrill  not  believe 
until  you  have  tried  it,  how  good  this  dish  is.  It  can  be  made 
from  boiled  liver,  also,  although  the  fried  liver  gives  a  little 
better  flavor  to  the  dish.  A  poached  egg  on  top  of  each*  slice  of 
toast  and  hash  makes  a  nice  addition.  If  you  have  a  little  liver 
and  little  veal  left  over,  cut  the  veal  in  small  pieces,  grind  the 
liver  rather  fine,  add  to  the  sauce  as  above,  and  serve  with 
mashed  potato. 

BAKED  SAUSAGE. 

Arrange  the  rounds  of  sausage  in  a  shallow  baking-dish, 
pour  around  them  a  little  stewed  and  seasoned  tomato,  and 
bake  until  brown. — A.  L.  B. 

BROILED  HONEYCOMB  TRIPE. 

Brush  over  both  sides  of  the  tripe  with  melted  butter  or 
bacon  fat,  then  pat  on  a  board  on  which  sifted  bread  crumbs 
have  been  spread,  first  on  one  side  then  on  the  other;  set  into 
a  hot  well-oiled  broiler  and  cook  over  a  bed  of  coals  or  under 
a  gas  flame  from  4  to  8  minutes.  Under  the  gas  flame  turn  but 
once. 

SCALLOPED  SAUSAGE. 

Arrange  %  dozen  slices  of  sausage  in  the  bottom  of  a  bak- 
ing-dish, pile  on  top  mashed  potato  which  has  been  well 
seasoned  with  salt,  pepper  and  butter,  and  into  which  a  cup  of 
hot  milk  has  been  beaten;  dot  with  bits  of  butter,  and  bake  half 
an  hour  in  a  hot  oven. 

BEEF  TONGUE  IN  CASSEROLE. 

Wash  a  fresh  tongue  quickly,  cover  with  boiling  water  and 
cook  gently  over  simmering  burner  about  an  hour  and  a  half. 
Remove  all  skin  and  unsightly  portions  and  place  in  casserole 
with  a  cupful  of  sliced  carrots,  also  minced  onion,  celery  and 
parsley.  Add  stock  enough  to  cover  the  vegetables,  season  well 
and  place  in  a  moderate  oven.  Bemove  cover  of  casserole 
after  an  hour's  cooking  and  allow  half  an  hour  longer  to  brown 
slightly.  Make  a  brown,  thickened  sauce  to  serve  with  tongue, 
to  which  add  two  tablespoons  each  of  vinegar  and  chopped 
pickle  and  kitchen  bouquet  to  color  and  flavor. — B. 


MEATS  .« 

TONGUE— BOILED. 

Put  on  to  boil  with  boiling  water,  salt,  white  pepper,  all- 
spice, cloves,  slice  of  lemon  peel,  onion,  all  kinds  of  vegetables, 
carrots,  turnip  and  celery.  Boil  until  tender  enough  to  peel  off 
skin;  serve  with  sauce. 

Sauce. 

Brown  about  4  tablespoons  flour  in  butter;  when  browned 
add  Vz  cup  finely  chopped  onions;  add  strained  stock  of 
tongue,  then  add  1  teaspoon  sugar,  some  catsup,  few  drops  of 
Worcestershire,  a  little  lemon  juice;  boil  a  little  while,  then 
add  tongue  sliced. 


34  MEATS 

ADDITIONAL    RECIPES 


Vegetables. 


One  of  our  famous  cooks  has  said  that  if  the  American 
housekeeper  would  give  for  one  year  as  much  time  to  the  study 
of  vegetables  as  she  gives  to  cake  and  candy,  the  average  of 
American  cooking  would  reach  a'  much  higher  plane. 

Time  for  cooking  green  vegetables: 

Green  peas — fresh,  15  minutes;  green  peas,  old,  30  minutes. 
Be  sure  the  water  boils  before  pouring  over  the  peas.  Cook 
without  cover  and  they  will  remain  green. 

String  beans — 45  minutes. 

Lima  beans — young,  30  minutes;  older,  50  minutes. 

Cabbage — whole  head  and  hard,  2  hours;  sliced,  30  minutes; 
chopped  fine,  20  minutes. 

Cauliflower — 30  minutes. 

Tomatoes — baked  whole  in  slow  oven,  30  minutes. 

Onions — young,  45  minutes. 

Celery — stewed,  30  minutes. 

Spinach — 20  minutes. 

Sprouts — fresh,  30  minutes. 

ARTICHOKES. 

Clean  artichokes  and  take  out  some  of  the  center,  then 
stand  them  in  French  dressing  for  %  hour,  then  steam  them  for 
1  hour.  Fill  with  cream  chicken,  mushrooms  or  sweet  breads. 
Serve  hot.— R.  D. 

BAKED  CABBAGE  WITH  HAM. 

Freshly  boiled  cabbage  with  water  pressed  out,  mixed  with 
drawn  butter,  is  placed  in  a  baking  pan.  Sprinkle  with  grated 
cheese  and  ham,  baked;  serve  with  a  slice  of  roast  ham  on  top. 

BAKED  CABBAGE  WITH  CHEESE. 

Take  fresh  boiled  and  pressed  cabbage,  season  with  salt, 
pepper  and  butter;  arrange  in  layers  in  baking  pan,  each  layer 
sprinkled  with  grated  cheese,  top  layer  with  cheese  and  bread 
crumbs  mixed;  sprinkle  with  butter,  bake  and  serve. 

BAKED  CABBAGE. 

Take  a  firm  white  head  of  cabbage,  cut  in  small  pieces, 
and  boil  until  tender.  Drain  off  water,  put  in  chopping  bowl 


36  VEGETABLES 

and  chop  fine.  To  a  large  cup  of  rich  milk  add  1  egg  beaten, 
2  tablespoons  melted  butter,  seasoning  with  salt  and  white  pep- 
per. Mix  with  cabbage,  put  in  baking  pan  and  bake  20  minutes, 
putting  small  pieces  of  butter  over  the  top. — Mrs.  E.  J.  McK. 

STUFFED  CABBAGE. 

A  whole  cabbage  is  parboiled,  the  heart  removed,  its  place 
filled  with  a  stuffing  of  finely  chopped  cooked  meat  and  sau- 
sage meat  mixed  together;  the  stuffing  is  covered  with  a  slice 
of  salt  pork,  then  the  cabbage  tied,  placed  in  a  saucepan  with 
white  stock  and  a  little  sherry  wine,  the  cover  put  on  and  sim- 
mered till  done;  serve  with  a  good  browrn  gravy  poured 
around. 

DELMONICO  POTATOES. 

Two  cups  cold  boiled  potatoes,  %  cup  grated  cheese,  %  cup 
melted  butter,  %  cup  cracker  crumbs,  1%  cups  white  sauce, 
seasonings.  Dice  potatoes  and  place  in  layers  in  a  baking  dish. 
Cover  each  layer  with  grated  cheese.  Melt  the  butter,  add  the 
crumbs  and  when  thoroughly  mixed,  add  salt  and  red  pepper. 
Make  a  milk  sauce  by  melting  2  tablespoons  butter  in  a  sauce- 
pan, add  a  shaving  of  onion  and  3  tablespoons  flour.  When 
mixed,  add  1%  cups  milk,  and  salt  and  pepper  to  season.  When 
thickened  pour  over  the  potatoes  and  cheese,  dust  with  pap- 
rika or  a  very  little  red  pepper,  cover  with  the  seasoned 
crumbs,  and  bake  till  brown  in  a  hot  oven. — B. 

STUFFED  POTATOES. 

Six  hot  baked  potatoes,  2  tablespoons  butter,  3  tablespoons 
hot  milk  or  more,  salt  and  pepper  to  taste,  white  of  1  egg  beaten 
stiff.  Cut  potatoes  lengthwise  through  center  and  scoop  out 
inside  without  breaking  skin;  mash;  season;  beat  well;  cut  and 
fold  in  white  of  egg;  refill  skin  and  brown  in  oven  5  minutes. 

POTATO  FRITTERS. 

Three  tablespoons  cream  potatoes,  3  eggs,  milk  sufficient  to 
make  batter,  flour  to  stiffen,  1  teaspoon  baking  powder,  1  table- 
spoon sugar.  Drop  from  spoon  in  hot  lard. — F.  M.  L. 

SWEET  POTATOES  A  LA  MODE. 

Put  in  a  buttered  baking  dish,  alternate  layers  of  sliced 
sweet  potatoes  and  apples,  sprinkled  with  brown  sugar.  Put 
salt,  pepper,  and  butter  on  the  top,  add  a  little  water  to  keep 
from  burning,  and  bake  until  tender. — Mrs.  C.  M.  M. 


VEGETABLES  37 

PAN-BAKED  SWEET  POTATOES. 

Cut  cold  boiled  sweet  potatoes  into  Vz  inch  slices,  put  them 
into  a  baking-pan  with  a  thin  layer  of  sugar  between  each 
layer  of  potatoes,  and  a  dusting  of  salt  and  pepper.  Add  % 
cup  water;  cover  the  pan,  and  bake  in  a  quick  oven  20  minutes. 
Lift  the  lid,  and  bake  %  hour.  These  should  be  clear  and 
rather  transparent.  Serve  in  the  pan  in  which  baked. 

SWEET  POTATO  CROQUETTES. 

Boil  sweet  potatoes,  skin  and  mash.  While  hot  season  with 
salt,  pepper,  and  butter.  Form  into  balls  the  size  of  large  wal- 
nuts. Dip  and  fry  as  other  croquettes. — A.  S.  M. 

STUFFED  POTATO  BALLS. 

Take  a  large  tablespoon  of  white  potatoes  ready  for  cro- 
quettes, flatten  out  and  place  a  large  teaspoon  of  well  seasoned 
chopped  meat  (any  kind)  inside  and  fold  over  them.  Roll  and 
dip  and  fry  like  croquettes. — A.  S.  M. 

CREAMED  TOMATOES. 

Season  6  raw  peeled  and  sliced  tomatoes;  melt  two  heaping 
tablespoons  butter;  when  melted  put  in  the  slices  of  tomatoes, 
cut  thick;  cook  until  tender,  turning  frequently.  Stir  in  1  cup 
of  milk  or  cream,  in  which  a  tablespoon  of  flour  has  been 
mixed  smooth.  Cook  until  it  thickens,  stirring  constantly. 
Serve  at  once  with  dainty  rolls. 

MINCED  MEAT  IN  TOMATOES. 

Select  solid,  large  tomatoes,  1  for  each  person  to  be  served. 
Cut  off  the  stem  end,  remove  the  cores  and  seeds,  stand  them 
in  a  baking-pan,  dust  with  salt  and  pepper,  put  a  bit  of  butter 
the  size  of  a  pea  in  each  tomato,  and  bake  until  they  are  tender, 
but  not  too  soft.  Mix  any  cold  cooked  meat,  sufficient  to  fill  the 
tomatoes,  with  salt,  pepper,  and  a  little  crushed  celery-seed; 
put  in  a  saucepan  with  a  little  stock  or  water,  and  stir  until 
hot.  Take  the  tomatoes  from  the  oven,  fdl  them  with  this  mix- 
ture, put  a  tablespoon  of  tomato  sauce  on  the  top  of  each,  and 
serve.  Make  the  tomato  sauce  before  you  heat  the  meat. — Z. 

TOMATOES  ON  THE  HALF  SHELL.  . 

Cut  tomatoes  in  halves.  Sprinkle  with  salt  and  pepper  and 
broil.  Serve  on  squares  of  toast  with  pieces  of  crisp  breakfast 
bacon. 

TOMATOES,  CREOLE  STYLE. 

Cut  into  halves  crosswise  6  large  tomatoes,  place  them  in 


3,s  VEGETABLES 

a  buttered  baking  dish  and  sprinkle  over  them  2  green  peppers 
finely  chopped  without  seeds,  1  teaspoon  onion  chopped,  2  table- 
spoons butter  in  small  bits  and  a  liberal  seasoning  of  salt  and 
paprika.  Bake  until  tender.  Lift  tomato  halves  carefully  onto 
rounds  of  buttered  toast,  then  add  to  the  liquor  left  in  baking 
pan  2  tablespoons  butter  and  2  tablespoons  flour  melted  and 
browned  well.  Stir  well  and  add  1  cup  cream.  Let  boil  up, 
strain  over  tomatoes  and  toast  and  serve. 

STUFFED  TOMATOES. 

Cut  off  top  or  stem  end  of  tomatoes.  With  handle  of  spoon 
scoop  out  seeds  leaving  partitions  of  tomato  unbroken.  Sprinkle 
inside  of  tomato  with  salt  and  turn  up  side  to  drain.  Stuff  with 
following  mixture:  1  cup  boiled  rice  and  1  cup  minced  lamb 
or  mutton  well  seasoned.  Bake  35  or  40  minutes.  Serve  plain 
or  with  cream  sauce.  Nice  for  a  course  at  luncheon  as  it  con- 
tains meat  and  two  vegetables. — A.  S.  M. 

CARROTS  AU  NATUREL. 

Having  cooked  the  carrots  in  salt  and  water,  remove  all 
water  and  give  them  a  few  strokes  with  the  knife  without 
chopping  them  up.  Put  them  into  a  frying  pan  in  which  you 
have  heated  some  butter;  salt  to  taste  and  serve  very  hot.  This 
method  of  preparing  carrots  is  very  much  appreciated  in  Italy, 
where  they  add  filets  of  anchovies  to  it. 

STEWED  CARROTS. 

Wash  the  carrots,  scrape  off  the  skin  and  cut  into  bits.  Lay 
in  cold  w^ater  for  1  hour,  then  place,  still  wet,  in  a  double  boiler 
and  stew  gently  until  thoroughly  tender.  Season  with  salt  and 
pepper  and  turn  into  a  deep  dish.  Cover  with  a  wrhite  sauce. 

STUFFED  SUMMER  SQUASH. 

Select  summer  squashes  of  the  same  size.  Cut  off  the  hard 
stems  and  parboil.  Cut  out  a  round  disk  around  the  stem  and 
scoop  out  some  of  the  contents.  Grate  a  dozen  ears  of  corn, 
add  a  tablespoon  of  melted  butter,  a  tablespoon  of  thick  cream, 
two  eggs  well  beaten,  and  salt  to  taste.  Fill  each  squash  and 
bake  until  brown. 

STUFFED  SUMMER  SQUASH. 

Hollow  out  center  of  squash.  Fill  with  dressing  made  of 
bread  crumbs,  celery,  boiled  ham,  onion,  summer  squash  cut 
from  centers.  Season  with  butter,  celery,  salt,  cayanne,  etc. — A. 


VEGETABLES  39 

SQUASH  PUFF. 

Press  dry  cooked  squash  through  sieve.  To  %  pint  add  2 
tablespoons  melted  butter,  %  cup  milk,  salt,  pepper,  2  eggs 
(yolks).  Mix  thoroughly.  Fold  in  2  beaten  egg  whites.  Turn 
into  buttered  mold.  Set  in  pan  of  hot  water.  Bake  till  center 
is  firm.  Serve  turned  from  mold  accompanied  by  a  rich  cream 
sauce:  1  tablespoon  flour,  1  tablespoon  butter,  1  cup  cream  or 
rick  milk.  Season  with  salt,  pepper,  celery  salt,  mace. — A. 

ESCALOPED  ONIONS. 

Boil  onions  as  usual.  When  tender  drain,  and  with  a  knife 
and  fork  chop  them  coarse.  Add  Vz  cup,  each,  of  bread  crumbs 
and  chopped  English  walnuts  or  pecans  and  a  cup  of  rich  milk. 
Season  with  salt  and  pepper.  Sprinkle  more  buttered  crumbs 
over  the  top  and  bake  in  a  casserole  15  or  20  minutes  or  until 
the  crumbs  are  browned. 

ONION  SOUFFLE. 

One  cup  white  sauce,  %  cup  bread  crumbs,  J/4  teaspoon  salt, 
%  teaspoon  pepper,  1  cup  finely  chopped  cooked  onions,  3  eggs, 
beat  whites  stiff.  Mix  other  ingredients,  add  beaten  whites, 
bake  in  buttered  baking  dish  about  45  minutes  in  moderate  oven. 
Serve  immediately. 

PEAS  IN  CASES. 

Pair  flat  turnips,  scoop  out  center  and  boil.  Salt  when 
about  half  done.  Fill  with  hot  peas  seasoned  with  salt,  pepper, 
and  butter.— A.  S.  M. 

LETTUCE  AU  JUS. 

Boil  two  or  three  heads  of  lettuce  in  slightly  salted  water 
for  10  minutes.  Drain,  cut  open  with  a  knife,  and  sprinkle  with 
salt  and  pepper.  Add  two  or  three  sliced  carrots,  a  little  onion, 
parsley  and  a  good  lump  of  butter,  cover  with  water  and  cook 
slowly  until  the  carrots  are  tender.  Beat  the  yolk  of  an  egg 
with  3  tablespoons  of  milk  or  cream  and  add  just  before  serv- 
ing.— Mrs.  C.  M.  M. 

CORN  FRITTERS. 

Cut  and  scrape  the  kernels  from  fresh  corn  or  use  1  cup 
of  canned  corn.  Add  2  beaten  eggs,  V-z  teaspoon  of  salt,  a  little 
pepper,  1  cup  of  flour  sifted  with  a  small  teaspoon  of  baking 
powder  and  enough  sweet  milk  to  make  a  drop  batter.  Fry 
by  spoonfuls  in  hot  fat. — Mrs.  C.  M.  M. 

CORN  PUDDING. 

Grate  corn  from  5  ears,  3  eggs,  white  and  yolks  beaten  sepa- 


40  VEGETABLES 

rately;  3  cups  milk,  salt  and  pepper  to  taste.  Add  the  beaten 
whites  the  last  minute.  Bake  in  moderate  oven  until  center  is 
firm. — A. 

CORN  OYSTERS. 

One  egg  well  beaten,  1  cup  of  canned  corn,  1  tablespoon  of 
melted  butter,  */4  cup  of  flour.  Season  highly  with  salt  and 
pepper  and  drop  by  spoonfuls  on  pan  of  hot  fat  and  brown  on 
both  sides. — Mrs.  F.  F.  C. 

SPANISH  BEANS. 

One  quart  of  Italian  beans.  Soak  over  night  with  1  tea- 
spoon baking  soda.  Bring  to  boil  in  same  water  and  then  rinse 
thoroughly.  Strain  1  can  of  tomatoes,  a  teaspoon  ground  mus- 
tard, 3  tablespoons  brown  sugar,  minced  onion  (very  fine)  to 
taste,  1  large  red  sweet  pepper  or  1  can  of  pimentoes  cut  line, 
salt  and  red  pepper,  6  tablespoons  of  olive  oil.  Add  sufficient 
water  to  cover  beans  and  cook  in  either  a  strausky  or  fireless 
cooker. — A.  S.  M. 

SPANISH  BEANS. 

Two  cups  small  pink  beans,  ten  cents  salt  pork.  Soak 
beans  over  night,  pour  off  water  and  barely  cover  with  fresh 
water;  add  salt  pork  cut  in  small  pieces,  boil  until  the  pork  is 
tender.  Chop  one  small  onion,  add  one  clove  garlic,  brown  in 
1  tablespoon  olive  oil.  Add  1  teaspoon  of  Gebhardt's  chili  pow- 
der, 1  tablespoon  Worcestershire  and  add  to  the  beans,  then 
add  1  can  tomatoes. 

N.  B. — Do  not  substitute  any  other  chili  powder  and  in  add- 
ing water  to  beans  the  top  of  beans  must  be  above  water,  or 
they  will  not  absorb  all  of  the  tomatoes.  Cook  over  very  slow 
fire  for  four  hours.  Add  salt  if  needed. — Mrs.  P.  S.  D. 

SCALLOPED  RICE. 

Steam  1  cupful  rice,  allowing  1  tablespoon  salt.  Cover 
bottom  of  baking  dish  with  rice  sprinkled  over  with  mild  grated 
cheese  and  few  grains  of  pepper.  Repeat  until  rice  is  used. 
Fill  dish  half  full  of  milk;  cover  with  buttered  cracker  crumbs 
and  bake  until  cheese  is  melted  and  crumbs  are  brown. 

ESCALLOPED  RICE  AND  TOMATOES. 

A  delicious,  satisfying,  "no-meat"  dish  is  composed  of  rice, 
tomatoes,  cheese  and  bread  crumbs,  with  a  little  butter  and 
plenty  of  seasoning. 

First,  boil  the  rice  until  well  done,  then  strain  it  through  a 
colander.  While  the  rice  is  cooking,  bring  to  a  boil  about  2 
cups  of  tomatoes,  either  fresh  or  canned.  Cover  the  bottom  of 


VEGETABLES  41 

a  buttered  baking  dish  with  a  fairly  generous  layer  of  rice, 
sprinkle  pepper  and  salt  and  dots  of  butter  and  then  add  a 
small  part  of  the  tomato.  Continue  this  until  the  dish  is  full. 
The  top  layer  should  be  of  rice.  Sprinkle  this  thickly  with 
grated  cheese,  and  last  of  all,  a  thin  scattering  of  bread  crumbs, 
with  pepper,  salt,  bits  of  butter  and  a  dash  of  paprika.  Bake 
about  ]4  hour  in  a  moderate  oven. 

An  excellent  way  of  using  up  the  left-overs  of  this  dish  is 
to  fill  green  peppers  with  the  mixture  and  bake. — Z.  A. 

SPANISH  RICE. 

Fry  a  sliced  onion  in  drippings  and  put  with  this  2  green 
peppers,  seeded  and  diced.  Cook  5  minutes  and  add  a  full  cup 
of  tomatoes  (stewed),  1  tablespoon  sugar.  In  bottom  of  baking 
dish  put  a  layer  of  boiled  rice,  then  one  of  tomato  mixture,  and 
so  on  until  dish  is  filled.  Moisten  all  with  a  cup  of  broth.  If 
you  haven't  this  use  tomato  juice.  Sprinkle  very  few  bread 
crumbs  on  top  with  little  butter  and  bake. — L.  K. 

RICE  SPANISH. 

One-half  cup  of  drippings,  Vz  sliced  onion.  Fry  onion  and 
1  chopped  dried  pepper  in  drippings,  then  add  1  quart  of  to- 
matoes, %  cup  of  rice,  and  %  pint  of  cold  water.  Put  in  oven 
and  bake  until  solid. — Mrs.  J.  M.  F. 

SPAGHETTI  ITALIENNE. 

Take  1%  pounds  of  lean  beef  cut  in  small  pieces,  brown  in 
kettle  with  either  butter  or  olive  oil.  When  brown  add  1%  cups 
strained  tomatoes,  1  onion  cut  small,  clove  of  garlic,  bay  leaf, 
piece  of  cheese  size  of  walnut,  1  can  mushrooms,  %  teaspoon 
cayenne  pepper,  thyme  and  marjoram  to  suit  taste;  salt.  Cook 
3  hours  slowly.  Cook  1  pound  of  spaghetti  in  slightly  salted 
water  till  tender,  place  on  platter,  pour  the  above  over  it,  cover 
with  grated  cheese.  Set  in  oven  till  cheese  melts  and  serve. — 
M.  D.  B. 

EGG  VERMICELLI. 

Two  and  a  half  tablespoons  butter,  2V-2  tablespoons  flour, 
I1:!  cups  milk,  V4  teaspoon  salt,  speck  pepper,  4  to  6  slices  toast, 
3  hard  boiled  eggs.  Make  a  white  sauce  of  the  first  5  ingredi- 
ents. Chop  the  whites  of  the  eggs;  add  to  white  sauce  and 
pour  over  toasted  bread.  Press  yolks  of  eggs  through  a  strain- 
er and  sprinkle  over  top. — H.  S. 

ITALIENNE. 

One  pound  round  steak,  cut  in  halves;  %  cup  butter.  Brown 
meat  thoroughly  in  butter;  add  1  bay  leaf,  1  large  onion,  1  clove 


42  VEGETABLES 

garlic,  \V-2  cups  strained  tomatoes,  speck  marjoram  and  thyme, 
saltspoon  cayenne  pepper,  cheese  size  of  walnut,  1  can  mush- 
rooms. Cook  slowly  3  or  4  hours.  Cook  spaghetti  1  hour;  put 
on  a  platter;  pour  over  it  the  meat  and  sprinkle  over  all  %  tea- 
cup grated  cheese.  Set  in  oven  a  few  minutes. — H.  S. 

MACARONI  FLORENTINE. 

Have  the  water  boiling  and  add  a  teaspoon  of  salt.  Do  not 
break  the  macaroni  but  immerse  the  ends  in  boiling  water  and 
as  it  softens,  coil  it  down  into  the  kettle.  Let  it  boil  steadily 
for  half  an  hour  or  more.  When  tender,  drain  off  the  water 
and  add  a  cup  of  gravy  or  broth.  Let  the  macaroni  simmer 
slowly  in  this  until  it  has  absorbed  all  the  liquid,  then  add  ^4 
cup  of  grated  cheese  and  a  small  lump  of  butter,  shake  the  pan 
over  the  fire  until  all  is  melted  and  well  mixed  with  the  maca- 
roni, turn  out  on  a  hot  dish  and  serve. — Mrs.  C.  M.  M. 

MACARONI  OR  SPAGHETTI  FOR  A  FAMILY  OF  6. 

Take  %  pound  package,  break  it  into  short  lengths.  Pour 
over  1%  pints  boiling  water,  1  level  tablespoon  salt,  boil  until 
tender.  Take  %  head  cauliflower,  break  it  up,  let  it  lie  in  cold 
water  1  hour.  Chop  fine  1  cup  fresh  carrots.  Put  1  tablespoon 
butter  in  the  dish,  melt,  then  turn  the  macaroni,  carrots  and 
cauliflower  into  the  dish,  mix,  season  with  salt  and  pepper. 
Add  more  butter,  pour  over  2  cups  boiling  water,  cover,  leave 
in  moderate  oven  Vz  hour.  Remove  cover,  increase  heat  for  15 
minutes.  Pour  over  1  cup  cream  or  milk,  leave  in  oven  5  or 
10  minutes.— R.  D. 

TOMATO  SAUCE  FOR  MEAT  AND  SPAGHETTI. 

One  quart  tomatoes,  2  onions,  2  cloves  garlic,  2  green  pep- 
pers, few  seeds;  2  bay  leaves.  Boil  about  1  hour,  strain  and 
pour  over  spaghetti  which  has  been  boiled  in  salted  water. 
Cook  odds  and  ends  of  meat  in  gravy  until  tender;  mix  all  to- 
gether, adding  a  large  tablespoon  of  olive  oil  and  1  teaspoon  of 
Worcestershire  sauce.  Grate  some  cheese  on  top  if  desired. 
Put  in  the  oven  10  or  15  minutes  and  serve. — R.  O.  D. 

NUT  LOAF. 
Extra  Fine  for  Sandwiches. 

One  cup  sugar,  1  cup  sweet  milk,  1  cup  chopped  walnuts, 
1  egg,  4  scant  cups  flour,  two  teaspoons  baking  powder,  */%  tea- 
spoon butter.  Mix,  put  into  greased  pan,  let  stand  20  minutes, 
bake  in  a  slow  oven  from  %  hour  to  1  hour.  When  cold,  slice 
thin  and  place  Swriss  cheese  between  slices.  Serve  either  with 
butter  sauce  or  mustard  sauce. 


VEGETABLES  43 

BUTTER  SAUCE. 

One  tablespoon  melted  butter,  little  black  pepper  and  little 
salt.  Pour  over  tips. 

MUSTARD  SAUCE. 

A  few  drops  of  onion  juice,  %  teaspoon  dry  mustard,  salt, 
black  pepper,  1  tablespoon  of  vinegar,  %  tablespoon  olive  oil. 

HORSERADISH  SAUCE. 

One-quarter  cup  grated  horseradish,  %  cup  whipped  cream, 
2  teaspoons  vinegar,  1  teaspoon  sugar,  1  teaspoon  salt,  y±  tea- 
spoon mustard.  Beat  thoroughly  and  chill.  Very  fine  for  roast 
beef. 


44  VEGETABLES 

ADDITIONAL    RECIPES 


Salads 


When  a  head  of  lettuce  has  the  leaves  so  tightly  curled  that 
it  seems  impossible  to  detach  them  without  tearing,  fill  a  large 
pan  with  cold  water  and  immerse  the  lettuce,  quickly  shaking 
it  about,  and  it  will  unfold.  After  washing  wrap  the  leaves  in 
a  moist  napkin  and  lay  on  the  ice  for  at  least  half  an  hour,  when 
the  lettuce  will  become  quite  crisp,  even  if  it  has  been  rather 
wilted. 

FRENCH  DRESSING. 

Saltspoon  of  salt,  %  saltspoon  of  pepper,  J/4  teaspoon  of 
onion  juice,  tablespoon  of  vinegar,  3  tablespoons  of  olive  oil. 
Mix  in  order  given,  adding  oil  slowly.  The  onion  may  be  omit- 
ted and  lemon  juice  may  be  used  instead  of  vinegar. 

GERMAN  CHEESE  DRESSING. 

Rub  2  tablespoons  of  soft  American  cheese  with  6  table- 
spoons of  thick  sour  cream,  add  two  tablespoons  vinegar,  a 
teaspoon  of  onion  juice,  a  saltspoon  of  salt,  a  dust  of  pepper, 
and  a  teaspoon  of  Worcestershire  sauce.  Mix  and  use  on  cold 
sauerkraut  or  finely  shaved  cabbage.  Use  the  sauerkraut  raw, 
well  washed,  and  soaked  in  cold  water  for  several  hours. 

QUICK  MAYONNAISE  DRESSING. 

One  tablespoon  dry  mustard,  1  teaspoon  salt,  %  gill  of  lard, 
Vz  teaspoon  vinegar,  %  pint  sweet  oil,  1  raw  egg.  Mix  the 
mustard,  salt  and  pepper  with  1%  teaspoons  vinegar  in  bowl; 
add  the  egg  and  beat  well.  Steady  the  bowl  and  pour  the  oil 
in  a  thin  continuous  stream  while  a  brisk  beating  is  kept  up 
with  the  right  hand.  When  thick  add  the  vinegar  slowly. — 
Mrs.  H.  N.  B. 

SALAD  DRESSING. 

One  quart  olive  oil,  J/2  cup  vinegar,  1%  tablespoons  salt,  1 
tablespoon  sugar,  1%  tablespoons  mustard,  3  eggs.  Wet  mustard. 
Take  IVa  tablespoons  of  the  mixed  mustard  in  a  large  bowl  and 
pour  in  the  oil  very  slowly,  beating  until  it  will  not  take  more 
without  separating.  Break  in  1  whole  egg.  Add  oil  gradually 
and  the  other  2  eggs.  Beat  until  very  stiff,  then  add  the  vinegar 
and  seasoning.  Pour  into  2  pint  Mason  jars  and  seal.  This 
will  keep  indefinitely. — B.  R.  P. 


46  SALADS 

SALAD  DRESSING. 

(This  will  keep  for  several  days  and  will  not  separate.) 
Yolks  of  2  eggs,  %  teaspoon  mustard,  1  cup  olive  oil,  juice 
of  1  lemon  mixed  with  1  tablespoon  vinegar.  Beat  the  2  yolks 
and  add  the  mustard.  Beat  in  the  olive  oil  1  teaspoon  at  a  time 
until  it  begins  to  thicken.  Then  begin  alternately  with  the 
lemon  juice  and  the  oil,  a  teaspoon  at  a  time,  until  all  is  used. 
Add  the  beaten  whites  of  the  2  eggs,  1  tablespoon  flour,  2  small 
cups  water.  Cook  slowly,  stirring  until  it  thickens.  Do  not 
boil.  When  cool  add  %  teaspoon  salt  and  little  cayenne  pepper. 

COOKED  SALAD  DRESSING. 

One  tablespoon  butter  melted  in  bowl,  1  teaspoon  each  mus- 
tard, sugar,  salt,  little  cayenne,  %  cup  each  vinegar  and  hot 
water;  yolks  3  eggs.  Beat  yolks  well  and  mix  smoothly  with 
mustard.  Heat  butter  and  gradually  add  to  mixture,  then  add 
vinegar  and  water.  Add  teaspoon  flour  and  water,  mix  and 
cook  until  it  thickens. — Mrs.  M.  C.  C. 

DRESSING  FOR  ANY  FRUIT  SALAD. 

Half  cup  sugar,  1  rounding  teaspoon  flour,  1  well  beaten  egg, 
juice  1  lemon,  ^4  cup  cold  water,  small  piece  butter,  pinch  of 
salt.  Cook  in  double  boiler  till  creamy.  When  cold  stir  in  V-> 
cup  cream.  (Mix  the  dry  ingredients  first.) 

GERMAN  SALAD  DRESSING  FOR  LETTUCE. 

One  cup  thick  cream,  2  tablespoons  lemon  juice,  %  teaspoon 
salt,  pepper.  Beat  cream  quite  stiff,  add  seasoning,  then  lemon 
juice  very  slowly,  beating  all  the  time.  Chill  before  using. 

SOUR  CREAM  SALAD  DRESSING. 

Beat  the  yolks  of  2  eggs  until  light,  stir  in  gradually  %  cup 
of  thick,  sour  cream,  add  %  teaspoon  salt,  a  dash  of  pepper,  2 
tablespoons  tarragon  vinegar,  and  the  well-beaten  whites  of  the 
eggs. 

LORENZE  DRESSING  FOR  TOMATOES. 

Two-thirds  Mayonnaise,  %  whipped  cream,  sweetened;  a 
little  Heinze  chili  sauce,  and  a  few  chopped  chives. 

MAYONNAISE. 

One  egg,  yolk  beaten  slightly,  then  add  (little  at  a  time)  1 
cup  olive  oil;  teaspoon  salt,  %  teaspoon  sugar,  juice  of  1  lemon. 
Add  the  well  beaten  white,  and  a  little  paprika.— W.  S. 


SALADS  47 

TO  MAKE  GOOD  MUSTARD. 

One-third  cup  mustard  (Coleman's),  %  teaspoon  granulated 
sugar  and  a  taste  of  salt.  Mix  with  boiling  water  until  a  paste. 
Fine.— Mrs.  J.  M.  F. 

OYSTER  COCKTAILS  IN  PEPPER. 

Cut  the  stem  end  of  green  and  red  sweet  peppers,  remove 
the  seeds,  and  stand  the  peppers  in  a  dish  of  cracked  ice.  Put 
in  4  tablespoons  of  tomato  catsup,  2  of  lemon  juice,  and  dash 
^f  tabasco.  Put  in  each  fine  nice,  small,  fat  oysters,  and  serve. 

PRUNE  SALAD. 

Prepare  large  prunes  as  for  ordinary  use.  Remove  the  pits 
and  fill  the  prunes  with  a  fine  Waldorf  salad,  (apples,  nuts, 
celery  and  mayonnaise  dressing).  Arrange  the  stuffed  prunes 
on  crisp  lettuce  leaves  and  add  touches  of  mayonnaise. — E.  H. 
W. 

PEAR  SALAD. 

Pare  and  slice  a  pear.  Remove  stem  and  part  of  center. 
Fill  space  with  mixed  chopped  apple  and  celery  and  mayon- 
naise. Garnish  with  chopped  walnuts  and  maraschino  cherries. 
— H.  W.  M. 

FRUIT  AND  NUT  SALAD. 

Orange,  apple,  and  banana  sliced  and  mayonnaise  dressing, 
over  which  sprinkle  chopped  nuts  or  grape  nuts,  or  both. 

RIPE  OLIVES  AND  COTTAGE  CHEESE  SALAD. 

Slice  the  olives.  One-third  olives  and  two-thirds  cheese. 
Mayonnaise  dressing.  Sprinkle  with  grape  nuts. 

PINEAPPLE  SALAD. 

Arrange  a  slice  of  canned  pineapple  on  lettuce  leaves  for 
each  person.  Stuff  a  bell  pepper  with  cottage  cheese  seasoned 
with  salt  and  cayenne.  Slice  pepper  and  garnish  pineapple  with 
peppers  and  halves  English  walnut  meats  and  serve  with  mayon- 
naise dressing.  Pears  either  fresh  or  canned  are  delicious  pre- 
pared in  the  same  way. — Mrs.  E.  J.  McK. 

ONE,  TWO,  SALAD. 

Free  1  grape  fruit  and  2  oranges  from  seed  and  membrane; 
cut  into  sections.  Skin  and  seed  1  cup  of  Malaga  grapes.  Mix 
the  fruit  and  add  %  cup  pecans,  chopped  fine.  Arrange  on  bed 
of  lettuce,  and  serve  with  French  dressing. 


48  SALADS 

TOMATO  JELLY  SALAD. 

Soak  ¥2  box  gelatin  in  cold  water;  place  1  quart  can  toma- 
toes in  sauce-pan,  add  1  dry  pepper  (whole),  1  onion  sliced, 
tablespoon  chopped  parsley,  tablespoon  chopped  celery;  salt  to 
taste.  Cook  until  onion  is  tender;  push  through  strainer;  bring 
to  a  boil  and  turn  over  gelatin;  beat  well;  turn  in  to  small  molds 
and  cool.  Serve  on  lettuce  leaves  and  mayonnaise.  Make  sand- 
wiches of  rye  bread  and  Swiss  cheese;  put  in  oven  and  toast; 
serve  immediately. 

ALMOND  SALAD. 

V-2  pound  blanched  almonds,  %  pound  seeded  raisins,  1  cup 
celery  cut  fine.  Serve  with  mayonnaise  on  lettuce  leaves  or  in 
apple  cups,  the  center  of  which  may  be  added  to  salad. — H.  S. 

NUT  SALAD. 

1  pound  malaga  grapes,  1  pound  English  walnuts,  1  sour 
apple,  2  bananas.  Cut  the  grapes  in  halves  and  remove  the 
seeds.  Break  the  nuts,  do  not  chop  them. 

DRESSING. 

1  tablespoon  flour,  %  cup  vinegar,  1  tablespoon  butter,  2 
tablespoons  sugar,  3  eggs  beaten  separately.  When  cold  add 
large  cup  of  whipped  cream.  Mix  with  the  fruit  and  nuts  just 
before  serving.  This  will  serve  twelve  or  fourteen. — E.  C. 

SARDINE  BALLS  IN  CUCUMBERS. 

Remove  the  skins  and  tails  from  1  box  of  sardines;  rub  the 
sardines  to  a  paste,  add  a  teaspoon  of  Worcestershire  sauce,  a 
dash  of  salt,  a  drop  of  tabasco,  and  form  the  paste  into  balls 
the  size  of  an  English  walnut.  Peel  a  good-sized  cucumber  and 
cut  it  into  half-inch  slices,  remove  the  seeds;  soak  the  cucumber 
in  cold  water  without  salt  for  1  or  2  hours.  At  serving  time 
put  a  sardine  ball  on  each  slice  and  place  the  slices  in  a  nest 
of  lettuce  leaves.  Serve  with  French  dressing. — 0.  A.  T. 

CRAB  "LOUIS." 

Cut  in  pieces  meat  of  2  crabs,  tear  2  heads  lettuce  in  small 
pieces,  add  6  hard  boiled  eggs.  Pour  over  this  a  French  dress- 
ing to  which  has  been  added  much  paprika  and  sufficient  toma- 
to catsup  to  make  it  red  and  thick.  Serve  in  lettuce  leaves. 
Half  of  this  will  serve  6  People. — L.  K. 

CHICKEN  SALAD. 

Boil  1  chicken  tender.  Chop  moderately  fine  the  whites  of 
eight  boiled  eggs  and  the  chicken.  Add  a  teacup  each  of 


SALADS  49 

chopped  celery  and  cabbage.  Mash  the  yolks  fine;  add  2  tea- 
spoons butter,  2  of  sugar,  1  of  mustard;  pepper  and  salt  to 
taste.  V-2  cup  good  vinegar  and  mix  thoroughly.  Have  a  border 
of  lettuce  leaves  around  salad.  When  ready  to  serve  pour  over 
mayonnaise. — W.  C.  C. 

RICE  SALAD. 

Rub  a  bowl  with  a  clove  of  garlic  cut  in  halves;  put  into  it 
a  cup  of  cold,  boiled  rice,  so  cooked  that  the  grains  are  distinct. 
Mix  together  3  tablespoons  of  olive  oil,  1  tablespoon  of  vinegar, 
^4  teaspoon  of  salt,  and  a  generous  J/4  teaspoon  of  paprika.  Mix 
together  thoroughly  and  pour  over  the  rice.  With  a  spoon  and 
fork  lift  the  rice  to  mix  the  dressing  through  it.  Add  ^  cup  of 
cucumber  cubes  or  slices  of  celery  and  mix  again.  Put  the  mix- 
ture into  tomatoes,  hollowed  out  for  the  purpose.  Serve  on  a 
bed  of  lettuce  or  shredded  cabbage,  dressed  with  the  same 
measure  of  French  dressing  as  was  prepared  for  the  rice. 

CROUTONS,  GENOESE  FASHION. 

Stamp  out  as  many  rounds  of  stale  bread  as  there  are  indi- 
viduals to  be  served;  spread  lightly  with  butter  and  brown  in 
the  oven.  When  cold  spread  with  anchovy  paste.  Have  ready 
a  small  heart  leaf  of  lettuce  for  each  round  of  bread;  set  these 
above  the  bread  and  on  each  dispose  a  slightly  rounding  teaspoon 
of  egg  salad.  For  the  salad  chop  fine  hard  cooked  eggs;  add  % 
the  bulk  of  chopped  olives  and  whole  capers,  and  mix  with 
enough  mayonnaise  dressing  to  hold  the  mass  together.  Gar- 
nish with  a  figure  cut  from  pickled  beet  or  with  fine-chopped 
pickled  beet.  Serve  as  an  appetizer  at  dinner  or  luncheon.  An- 
chovies put  up  in  oil  may  be  used  instead  of  the  anchovy  paste. 
The  anchovies  in  oil  will  keep  several  months  after  the  bottle  is 
opened.  The  paste  will  not  keep  as  well.  In  using  the  anchovies 
wipe  them  free  of  oil,  scrape  the  flesh  from  the  skin  and  pound  it 
smooth  with  a  pestle;  add  %  the  measure  of  butter  and  pound 
until  the  two  are  smoothly  blended,  then  press  through  a  fine 
sieve.  A  bit  of  red  pepper  pod,  chopped  exceedingly  fine,  and 
a  few  drops  of  onion  juice  are  an  agreeable  addition  to  the 
mayonnaise  dressing  used  for  these  croutons. 


EGG  AND  BEAT  SALAD. 

One  good-sized  beet  or  several  slices  of  pickled  beet,  ¥2  salt- 
spoon  pepper,  6  eggs,  1  saltspoon  salt,  1  lemon.  Chop  the  beet 
rather  fine  in  a  shallow  pan.  Poach  the  eggs  carefully.  Lift 
them  on  a  skimmer,  dish,  and  sprinkle  with  the  lemon  juice 
and  dust  with  salt  and  pepper.  When  ready  to  serve,  put  each 


50  SALADS 

egg,  which  is  now  cold  and  neatly  trimmed,  into  the  center  of 
a  nest  of  lettuce  leaves.  Cover  with  the  chopped  beet,  and  put 
in  the  center  of  each  a  teaspoon  of  mayonnaise  dressing.  Serve 
at  once,  with  nut  sandwiches. 

INDIVIDUAL  CROWN  SALAD. 

First  select  perfect  apples  of  exceptionally  fine  flavor,  1 
for  each  guest.  Pare  and  core  the  apples  carefully,  and  cut  off 
a  small  slice  at  one  end,  to  allow  the  apples  to  stand  erect. 
Then  cut  each  apple  into  eight  equal  parts,  and  arrange  in  a 
circle  on  the  serving  plate.  Within  the  "crown"  outline  thus 
formed,  arrange  heart  leaves  of  lettuce,  and  fill  with  a  salad 
made  as  follows:  Cut  slices  of  pear  into  fine  pieces  and  mix 
with  broken  English  walnuts,  or  celery  and  shredded  green 
pepper  may  be  substituted  for  the  pear,  if  preferred.  Serve 
with  mayonnaise  dressing  made  without  mustard,  to  which 
whipped  cream  has  been  added. — B. 


SALADS  51 

ADDITIONAL    RECIPES 


Entrees 

CREAMED  BRAINS. 

Soak  calve's  brains  in  cold  water  for  1  hour,  changing  it 
twice,  and  adding  to  last  water  a  little  vinegar  and  salt.  Tie 
brains  in  cheese  cloth  and  put  in  boiling  water  with  1  bay  leaf, 
1  blade  mace  and  few  cloves.  Cook  20  minutes.  Drain,  and 
blanch  in  cold  water.  Heat  in  double  boiler  1  cup  cream. 
Blend  thoroughly  1  tablespoon  butter  with  1  level  tablespoon 
sifted  flour  and  stir  in  2  tablespoons  cold  cream  or  milk.  Pour 
hot  cream  gradually  over  blended  butter  and  flour,  return  all  to 
stove  and  cook  15  minutes.  Add  brains  and  1  level  teaspoon 
salt  and  1  teaspoon  kitchen  bouquet. 

DEVILED  CLAMS. 

Melt  in  a  saucepan  2  heaping  tablespoons  butter.  When 
brown,  1  chopped  onion,  12  chopped  clams,  4  skinned  and 
chopped  tomatoes,  seasoning  of  salt,  pepper  and  paprika.  Cook 
for  %  hour.  Add  1  teaspoon  of  mushroom  catsup,  %  cup  of 
bread  crumbs;  beat  thoroughly.  Wash  clam  shells  well  and  fill 
with  mixture.  Sprinkle  few  crumbs  on  top  of  each,  dot  with 
butter  and  bake  in  hot  oven  15  minutes.  Serve  garnished  with 
parsley. — L.  K. 

DEVILED  SHRIMPS. 

To  each  pint  of  shrimps  allow  1  tablespoon  butter,  2  table- 
spoons flour  and  2  cups  of  cream  or  milk.  Melt  the  butter,  add 
the  flour  and  stir  until  smooth;  add  the  milk  and  stir  constantly 
until  the  mixture  thickens;  add  3  hard-boiled  eggs  pressed 
through  a  sieve,  and  the  shrimps  chopped  fine.  Season  with  1 
teaspoon  salt,  2  tablespoons  chopped  parsley,  1  saltspoon  of 
pepper,  and  a  dash  of  cayenne.  Fill  greased  shells  with  the 
mixture,  cover  top  with  bread  crumbs  and  bits  of  butter,  and 
brown  in  a  quick  oven. — Mrs.  E.  J.  McK. 

RAW  TOMATOES  AND  WHIPPED  CREAM. 

Peel  large,  smooth  tomatoes  carefully  and  set  on  ice  until 
chilled.  Cut  each  in  half  when  ready  to  serve,  sprinkle  lightly 
with  salt  and  paprika  and  heap  with  whipped  cream.  A  wel- 
come entree  in  summer.  Send  around  heated  and  buttered 
crackers,  and  cream  cheese  with  them  or  thin  slices  of  buttered 
graham  bread. 


ENTREES  53 

FOR  THE  CASSEROLE. 

Take  1  pound  of  sirloin  or  the  ends  of  a  rib  roast;  cut  into 
squares.  Cover  with  flour  and  brown  in  iron  frying  pan.  Place 
this  into  casserole,  then  add  some  water  to  frying  pan  and  put 
same  over  meat.  Cut  1  onion,  carrot,  celery  and  green  pepper 
into  small  pieces  and  put  it  with  meat.  Add  2  cloves,  and  Lee 
&  Perrin  sauce  to  taste.  Put  salt  in  after  above  has  cooked 
slowly  for  some  time.  Bake  in  slow  oven  for  several  hours. — 
I.  C. 

QUICK  MEAL. 

One  can  corn  with  2  cans  tomatoes  sliced  in  a  little  milk  or 
stock  and  butter;  bake  till  it  is  heated  through. — C.  A.  S. 

TAMALE  LOAF. 

One  can  corn,  V-2  can  tomatoes,  1  scant  cup  cornmeal,  2  eggs, 
\V-2  cup  milk,  1  bell  pepper  chopped,  1  teaspoon  salt,  1  bottle 
pimolas  chopped,  1  teaspoon  grandma's  Spanish  pepper,  % 
chopped  onion.  Bake  1  hour. — R.  C. 

TAMALE  LOAF. 

One  medium  sized  onion  chopped  very  fine  and  fry  to  light 
brown  in  olive  oil.  1A  can  tomatoes  and  let  cook  until  soft;  add 
to  this  1  can  of  corn  and  stir  up  with  IVz  cups  of  yellow  corn 
meal,  3  eggs  beaten  and  %  cup  of  milk.  Put  all  together  and 
add  10  cents  worth  chopped  ripe  olives,  1  can  chicken  chopped, 
1  teaspoon  of  grandmother's  pepper  dissolved  in  a  tiny  bit  of 
water,  salt  and  black  pepper  and  a  little  red  pepper.  Put  in 
well  greased  baking  pan  and  bake  in  slow  oven  for  1  hour.  If 
it  seems  too  thin,  add  a  little  more  corn  meal  but  not  too  much 
as  it  thickens  while  baking. — Mrs.  F.  F.  C. 

TAMALE  DE  CASUELA. 

Two  cups  yellow  corn  meal,  2  eggs,  1  pint  olives,  green  or 
ripe,  2  pounds  of  pork  for  stew  or  a  chicken;  flour,  butter  or 
lard;  salt,  chili  powder.  Gebhardt's  chili  pepper.  Utensils — 
frying  pan,  2  stew  pans,  baking  dish,  2  inches  across  and  3 
deep.  If  pork  is  used  remove  all  fat  and  bones,  then  cut  in 
small  pieces  about  2  inches  in  size,  boil  till  tender.  When  done 
have  hot  frying  pan  and  about  2  cooking  spoons  of  lard  or  drip- 
pings or  butter.  Season  with  salt,  a  little  garlic.  Remove  meat 
to  frying  pan,  leaving  the  broth  till  later.  Fry  meat  quite 
brown,  stirring  as  it  is  liable  to  stick.  Add  more  lard  if  neces- 
sary to  fry  in.  When  meat  is  quite  brown  add  a  cup  of  broth. 
Add  2  tablespoons  chili  powder  and  stir  well.  Then  dredge 
with  flour  and  stir  well,  then  let  this  simmer  on  the  back  of 
the  stove  until  you  make  porridge;  add  more  broth  if  too  dry. 


54  ENTREES 

PORRIDGE. 

Have  a  large  pot  with  a  quart  of  boiling  water.  Add  a 
teaspoon  of  salt.  Put  in  gently  2  cups  of  corn  meal,  stirring 
all  the  time.  Cook  this  as  for  mush,  it  must  be  quite  thick. 

Add  broth  if  too  thick  to  handle.  Add  2  eggs  well  beaten. 
Stir  in  2  tablespoons  lard.  Line  bottom  of  baking  dish  with  a 
layer  of  porridge.  Add  a  layer  of  meat  and  olives;  cover  with 
porridge  meat  and  olives.  Bake  slowly  1  hour. — Mrs.  R.  R.  P. 

LUNCH  ENTREE. 

Can  of  corn,  cup  of  olives  (chopped),  2  cans  tamales,  cup 
of  cheese  (cut  fine),  season;  put  butter  on  top  and  bake  about 
40  minutes. — S.  R.  J. 

MOCK  TAMALE. 

Make  thin  corn  meal  mush,  line  a  buttered  oven  pan  with 
this;  place  layer  of  meat  and  layer  of  tomatoes  in  pan;  (meat 
and  tomatoes  to  be  cooked  and  seasoned  before  mixing),  put 
few  olives  and  few  raisins  in  meat  part;  season  highly  with  salt, 
pepper  and  Spanish  pepper.  Cover  the  top  with  corn  meal 
mush  and  bake  until  brown. — Mrs.  F.  C. 

BONDINES  (AN  ENTREE). 
Sufficient  for  15  People 

Boil  with  3  pounds  veal  or  3%  pounds  chicken  until  tender 
and  chop  meat  fine.  Add  3  rolled  crackers,  1  beaten  egg,  butter, 
pepper  and  salt  to  taste.  Then  add  ¥2  cup  milk  and  %  cup  of 
liquor  in  which  meat  was  boiled.  Flavor  with  water  in  which 
onion  has  been  boiled.  Grease  small  tin  custard  cups  and  fill 
%  full  of  mixture.  Set  cups  in  pan  of  water  in  oven  and  bake 
15  minutes.  Serve  while  hot  with  mushroom  sauce. 

MUSHROOM  SAUCE 

Take  25c  can  mushrooms,  chop  a  little,  add  all  the  liquor 
in  can,  1  pint  milk,  butter,  pepper  and  salt;  heat  and  thicken. 
Serve  Rondines  while  hot  with  sauce,  on  bread  and  butter  plates, 
and  add  1  teaspoon  of  canned  peas.  Very  fine.  Mrs.  I.  P.  D. 

DEERFOOT  POTATOES. 

Wash  and  pare  potatoes  of  uniform  size.  Remove  a  portion 
from  center  of  each  with  apple  corer.  Fill  these  cavities  with 
sausages  and  insert  rounds  of  potatoes  to  hide  filling.  Rake  in 
a  pan  until  soft. — L.  K. 

SWEET  POTATO  CROQUETTES. 

Mash  as  many  sweet  potatoes  as  desired,  with  can  of  oys- 


ENTREES  55 

ters,  salt  and  pepper,  1  egg.  Form  into  croquettes,  roll  in  egg 
and  bread  crumbs  and  fry  in  deep  lard.  If  a  sauce  is  desired, 
the  following  is  fine:  Use  liquor  from  oysters  (more  oysters 
may  be  added  if  desired),  %  cup  butter,  %  cup  flour  and  1  cup 
stock.  Bring  to  boiling  point;  pepper  and  salt. — L.  K. 


RICE  AND  NUT  CROQUETTES. 

Make  a  white  sauce  as  follows:  2  tablespoons  butter,  2 
tablespoons  flour,  1  cup  milk.  Into  this  prepared  sauce  mix 
2  cups  of  cooked  rice,  1  cup  of  chopped  peanuts  or  bleached 
almonds.  Season  with  few  drops  of  onion  and  lemon  juice, 
salt  and  cayenne  pepper  to  taste.  Prepare  and  fry  same  as 
chicken  croquettes. — K,  D.  G. 

TOMATO  TOAST. 

Run  a  quart  of  stewed  tomatoes  through  a  colander,  place 
in  a  porcelain  stew-pan,  season  with  butter,  pepper,  salt  and 
sugar  to  taste.  Cut  bread  thin,  brown  on  both  sides,  butter  and 
lay  on  a  platter.  Just  before  serving  add  some  sweet  cream 
to  the  tomatoes  and  pour  over  the  toast.  Serve  quickly  or  it 
will  get  too  soft.— M.  I).  B. 

A  DISH  FOR  SUNDAY. 

Supper  or  Informal  Luncheon,  or  an  Entree. 
(For  Eight  People) 

Make  a  rich  white  sauce,  using  plenty  of  butter,  1  pint  of 
milk  and  Vz  cup  of  cream.  Into  this  sauce  stir  Vs  can  "hotel 
mushrooms,"  2  hard  boiled  eggs,  cut  in  pieces;  1  cup  cooked 
macaroni,  cut  in  %  lengths;  %  cup  of  veal  or  chicken  cut  in 
dice.  Put  in  baking  dish.  Sprinkle  with  grated  cheese  or 
buttered  crumbs,  and  bake  20  or  30  minutes.  The  proportions 
of  mushroom,  egg,  meat  and  macaroni  can  be  varied  to  suit  the 
taste,  but  there  should  be  as  many  cups  of  these  ingredients 
taken  together,  as  there  are  cups  of  liquid  used  in  making  the 
white  sauce.  Flavor  with  salt,  pepper,  paprika  and  sherry  to 
taste.— R.  C. 

A  GOOD  ENTREE. 

Take  10  cents'  worth  of  hamburger  steak,  1  cup  of  spaghet- 
ti cooked,  1  small  can  of  tomatoes,  1  onion  fried  in  drippings, 
1  clove  of  garlic,  salt  to  taste,  a  dash  of  cayenne,  1  teaspoon 
chili  powder.  Mix  all  together  with  grated  cheese  on  top  and 
cook  slowly  half  hour.  Very  nice  for  lunch. 


56  ENTREES 

DEVILED  HAM  AND  OLIVES 

Take  a  couple  of  cans  of  deviled  ham  and  mix  into  them  a 
cup  of  bread  crumbs,  about  six  olives,  chopped  fine  (olives 
either  pitted  or  stuffed  with  tomatoes,  will  do),  and  one  tomato. 
Add  a  speck  of  paprika  and  salt  to  taste.  After  these  have  been 
thoroughly  mixed  together,  put  in  an  agate  pudding  dish  or  a 
tin  one  will  do,  and  cook  in  a  hot  oven  25  minutes.  Add  a  little 
hot  water  once  during  the  25  minutes  in  the  oven. 


ENTREES  57 

ADDITIONAL    RECIPES 


Eggs 


SPANISH  OMELET. 

First,  prepare  the  following  chili  sauce:  Fry  a  good-sized 
onion  to  a  golden  brown;  add  a  quart  of  tomatoes,  4  or  5  red 
peppers,  2  tablespoons  of  butter  and  a  pinch  of  salt;  set  the  mix- 
ture on  back  of  stove  to  boil  gently.  Pour  a  cup  of  warm  milk 
over  the  same  quantity  of  bread  crumbs,  add  a  little  melted 
butter;  salt,  the  well  beaten  yolks  of  six  eggs,  and  lastly,  the 
whites  whipped  very  stiff.  Put  this  into  a  hot  well  buttered 
omelet  pan,  cover  tightly;  cook  over  a  moderate  fire  about  15 
minutes.  Then  remove  lid  and  put  in  oven  to  brown.  Lay 
omelet,  without  folding,  on  a  large  platter  garnished  with 
parsley;  pour  over  it  the  chili  sauce  and  serve  immediately. — 
M.  H  M. 

A  DELICIOUS  OMELET. 

Four  eggs,  4  tablespoons  water,  pepper  and  salt  to  taste. 
Separate  eggs  and  beat  whites  to  a  stiff  froth.  Beat  the  yolks. 
Add  water  and  beat  again.  Put  a  tablespoon  of  butter  in  a  frying 
pan,  and  while  it  is  heating,  carefully  fold  the  yolks  into  the 
beaten  whites,  adding  the  seasoning.  Pour  into  frying  pan  and 
when  under  side  is  a  delicate  brown  place  in  hot  oven  to  set 
the  top.  The  moment  it  is  done  loosen  the  edges  from  the  pan, 
fold  over  and  serve  on  hot  platter. — E.  W.  C. 

BAKED  OMELET. 

Thicken  %  of  a  cup  of  milk  with  a  soup-spoon  of  corn- 
starch.  Beat  the  yolks  of  2  eggs  with  %  teaspoon  of  salt  and 
stir  into  the  thickened  milk  after  it  has  cooled  a  little.  Beat  the 
whites  until  very  light  and  stir  them  in  quickly.  Bake  in 
buttered  dish  or  ramekins  until  puffy  and  brown — about  25 
minutes — and  serve  immediately. — Mrs.  C.  M.  M. 

CODFISH  OMELET. 

Shred  cooked  salt  codfish  in  fine  pieces.  To  each  cup  of 
fish  allow  a  cup  of  milk  and  1  egg,  1  tablespoon  butter  and  1 
of  flour.  Make  a  cream  sauce  of  the  above;  add  to  codfish.  Bake 
V2  hour.— E.  C. 

BAKED  EGGS. 

To  2  cups  hot  riced  potatoes  add  2  tablespoons  butter,  Vs 


EGGS  59 

cup  rich  milk,  MJ  teaspoon  salt.  Beat  hard  three  minutes;  add 
\V-2  cans  pimientos  forced  through  strainer  and  continue  the 
beating  until  thoroughly  blended.  Pile  on  buttered  baking  dish 
and  make  a  few  cavities,  in  each  of  which  drop  an  egg.  Bake 
until  eggs  are  set. — L.  K. 

CHINESE  EGGS. 

Put  6  eggs  in  boiling  water,  cover,  let  stand  away  from  the 
iire  for  45  minutes;  remove  the  shells,  and  cut  the  eggs  into 
slices.  Put  2  level  tablespoons  of  butter  and  2  of  flour  in  the 
blazer  over  the  hot-water-pan,  add  Vz  cup  of  stock,  %  cup  milk, 
Vz  teaspoon  of  salt,  and  %  teaspoon  of  black  pepper.  Stir  until 
the  sauce  thickens;  add  the  eggs,  and  cover  for  a  moment;  dust 
with  a  tablespoon  of  chopped  parsley,  and  serve. 

BEAUREGARD  EGGS. 

Put  5  eggs  into  warm  water,  and  bring  to  a  boil;  then  keep 
them  just  below  boiling  point  thirty  minutes;  put  them  at  once 
into  cold  water.  Remove  the  shells,  separate  the  yolks  and 
whites,  chop  the  whites  very  fine,  and  put  the  yolks  through 
a  vegetable  press  or  sieve.  Toast  5  slices  of  bread;  butter  them 
while  hot.  Rub  together  2  level  tablespoons  each  of  flour  and 
butter,  add  %  pint  of  milk,  and  stir  until  boiling;  add  %  tea- 
spoon of  salt,  a  dash  of  black  pepper,  and  the  whites  of  the 
eggs;  when  smoking-hot  pour  this  over  the  toast,  sprinkle  over 
the  yolks,  dust  lightly  with  salt  and  pepper,  and  send  to  the 
table. 

EGGS  A  LA  MARTIN. 

Half  pint  cream  sauce;  cover  the  bottom  of  a  pie  plate  or  in- 
dividual ramekin  dishes  with  the  cream  sauce  and  drop  6  eggs 
into  the  plate,  or  1  into  each  ramekin  dish;  sprinkle  with 
grated  cheese  and  cover  with  the  remaining  cream  sauce. 
Stand  the  dishes  in  a  pan  of  hot  water,  and  bake  in  a  moderate 
oven  5  minutes.  Serve  at  once. — Mrs.  H.  N.  B. 


60  EGGS 

ADDITIONAL    RECIPES 


Cheese  and  Chafing  Dish 

Fill  the  chafing-dish  lamp  before  beginning  to  cook,  as  it 
always  delays  cooking  to  have  to  refill  during  the  operation.  An 
alcohol  filler  is  a  great  convenience  and  removes  the  danger  that 
always  attends  filling  the  chafing-dish  from  a  bottle.  The  hot- 
water  pan  is  used  for  keeping  materials  hot  in  case  of  a  second 
helping,  although  most  people  have  better  success  with  a  Welsh 
rarebit  made  over  hot  water.  For  raw-meat  dishes,  as  beef  pats 
and  the  breasts  of  birds,  use  the  blazer  for  first  cooking.  Un- 
less you  wish  fine-powdered  cheese,  do  not  take  the  time  to 
grate  it.  Put  it  through  the  meat  chopper,  which  will  cut  fine 
very  dry,  hard  cheese.  The  soft  American  cheese,  though  rather 
unpalatable  if  eaten  uncooked,  has  great  possibilities  when 
mixed  with  other  materials  and  heated.  Frequently  it  is  too 
soft  to  be  grated  on  an  ordinary  grater,  when  it  must  be 
chopped  fine  or  rasped.  To  keep  it  in  summer,  wrap  it  in 
waxed  paper,  then  in  tissue  paper,  and  put  it  in  a  tin  box  in  a 
cool  place.  If  the  house  is  damp,  wipe  the  cheese  all  over  with 
pure  grain  alcohol  and  then  wrap  it  up. 

CHEESE  BALLS. 

Mix  a  quarter  pound  of  soft  American  cheese  with  1  beaten 
egg,  add  %  teaspoon  of  salt,  a  dash  of  cayenne,  and  sufficient 
stale'  bread  crumbs  to  make  a  stiff  paste.  Form  in  balls  the  size 
of  English  walnuts,  dip  in  beaten  egg,  roll  in  dry  crumbs,  and 
fry  in  hot  fat.  Serve  hot  with  lettuce  or  cress  salad. 

CHEESE  BALLS. 

Add  2  tablespoons  of  melted  butter  to  %  pint  of  dry  cottage 
cheese;  rub  until  smooth,  add  %  teaspoon  of  salt,  a  saltspoon  of 
paprika,  and  a  dash  of  black  pepper.  Form  into  balls  the  size 
of  English  walnuts,  roll  in  finely  chopped  nuts,  and  put  aside 
to  cool.  Serve  as  a  cheese  course  with  lettuce  and  crackers. — Z. 


CHEESE  PUDDING. 

In  England  and  Switzerland  this  pudding  forms  the  night 
meal  for  the  laboring  classes.  It  is  very  nutritious  and  more 
easily  digested  than  the  Welsh  rarebit.  Grate  or  chop  %  pound 
of  soft  American  cheese.  Toast  and  butter  4  slices  of  bread; 


62  CHEESE   AND    CHAFING    DISH 

put  2  slices  in  the  bottom  of  a  baking-dish,  cover  with  l/2  of  the 
cheese,  dust  lightly  with  salt  and  pepper,  put  over  the  other  2 
slices  and  the  remaining  cheese.  Pour  over  1  pint  of  milk,  let 
it  stand  5  minutes,  and  bake  in  a  quick  oven  20  minutes.  This 
will  serve  four  people.  Six  slices  of  bread  may  be  used  instead 
of  4,  with  the  same  amount  of  cheese,  adding  an  extra  cup  of 
milk. 

CHEESE  FONDUE. 

2  cups  milk,  with  pinch  of  soda,  1  cup  fine  bread,  Vz  pound 
dry  cheese,  grated;  4  eggs,  a  little  butter,  pepper  and  salt. 

SWISS  FONDUE. 

Cover  1  cup  of  stale  bread  crumbs  with  1  pint  of  milk  and 
let  it  stand  15  minutes.  Beat  2  eggs,  without  separating,  add 
them  to  the  milk  and  bread,  add  ¥2  pound  of  chopped  cheese, 
%  teaspoon  of  salt,  a  dash  of  cayenne,  a  saltspoon  of  baking- 
soda  dissolved  in  a  tablespoon  of  water,  and  a  tablespoon  of 
melted  butter.  Beat  thoroughly,  turn  into  a  baking-dish,  and 
bake  in  a  quick  oven  until  a  delicate  brown.— D.  L. 

DEVILED  CHEESE. 

Two  cakes  Neufchatel  cheese,  butter  size  of  one  cheese,  small 
pinch  salt,  and  plenty  of  white  pepper  to  make  it  hot;  two  table- 
spoons cream  (water  will  do),  %  tablespoon  of  soda  to  sweeten 
cheese;  %  teaspoon  Burnett's  onion  extract;  rub  together  in  a 
bowl  until  very  smooth  and  pack  solid  in  2  medium  sized  sweet 
peppers.  Add  a  little  chopped  pepper  in  mixture  if  desired. 
Put  on  ice  and  when  firm  slice  and  serve  with  salads.  De- 
licious for  sandwiches. 

CHEESE  SOUFFLE. 

Three  eggs,  1  cup  cream,  6  tablespoons  grated  cheese.  Season 
with  paprika  and  salt.  Beat  the  eggs  separately,  add  cream 
and  cheese  to  yolks,  stir  in  the  beaten  whites  and  lastly  add  the 
seasoning.  Fill  ramekins  with  the  mixture,  set  them  in  a  pan 
containing  some  boiling  water,  set  the  pan  in  the  oven  and  bake 
about  20  minutes.  Serve  immediately. — Mrs.  T.  B.  R. 


A  CHEESE  RELISH. 

Place  in  baking  dish  alternate  layers  of  thin  buttered  bread 
and  grated  Eastern  cheese.  Pour  over  the  bread  and  cheese  1% 
cups  milk  into  which  has  been  stirred  2  well-beaten  eggs,  a 
little  salt  and  cayenne  pepper.  Bake  like  a  custard  for  about 
V2  hour.— K.  D.  G. 


CHEESE   AND    CHAFING    DISH  63 

MACARONI  RAREBIT. 

Early  in  the  day  boil  4  ounces  of  spaghetti;  throw  it  into 
cold  water,  let  it  stand  at  least  2  hours,  then  drain  and  cut  it 
into  inch  lengths.  At  serving  time  put  %  pound  of  grated,  soft, 
American  cheese  into  the  chafing-dish,  and  a  teaspoon  of  Wor- 
cestershire sauce,  a  tablespoon  of  tomato  catsup,  %  teaspoon  of 
salt,  and  a  dash  of  pepper.  Beat  the  yolk  of  1  egg  with  4  table- 
spoons of  water;  add  it  to  the  cheese  mixture;  light  the  lamp, 
and  stir  continuously  until  the  cheese  is  melted  and  soft;  lastly 
add  the  spaghetti;  stir  until  the  spaghetti  is  hot,  and  serve  im- 
mediately. 

WELSH  RAREBIT. 

Half  pound  rich  Eastern  cheese,  1  cup  milk,  1  teaspoon  mus- 
tard, 1  teaspoon  salt,  a  little  cayenne  pepper  or  a  few  drops  of 
Worcestershire  sauce.  Break  the  cheese  in  small  pieces,  or  if 
hard,  grate  it.  Put  with  milk  in  double  boiler.  Mix  mustard, 
salt  and  pepper;  add  egg  and  beat  well.  When  cheese  is  melted 
stir  in  egg  and  cook  till  it  thickens  a  little,  stirring  constantly. 
Pour  over  slices  of  toast. 

CHEESE  PUFFS. 

Heat  V-i  cup  of  butter  and  1  of  water  in  a  saucepan,  and 
when  boiling  add  %  cup  each  of  flour  and  grated  cheese.  Cook 
for  3  minutes,  stirring  well;  season  with  salt  and  cayenne  and 
allow  the  mixture  to  partly  cool;  then  add  2  unbeaten  eggs, 
singly,  beating  each  in  very  thoroughly.  Drop  by  teaspoonfuls 
on  a  buttered  sheet  and  bake  in  a  moderate  oven  about  20  min- 
utes. Serve  hot. — Mrs.  J.  H.  S. 

BARBECUED  HAM. 

Trim  neatly  1  thin  slice  of  cold  boiled  ham,  cut  it  into 
quarters.  Put  2  level  tablespoons  of  butter,  2  of  tomato  catsup, 
and  4  of  sherry  in  the  blazer;  when  hot  put  in  the  ham;  turn 
quickly  once  or  twice,  and  serve. 

CHEESE  NEUVEAU   (EXCELLENT  LUNCHEON  DISH). 

Pieces  of  bread  cut  as  if  for  the  table,  thinly  buttered  and 
placed  in  a  frying  pan.  Sprinkle  salt  very  lightly  over  them 
and  add  a  thick  layer  of  grated  cheese,  then  another  layer  of 
bread  and  salted  cheese,  and,  when  the  pan  is  full,  pour  over  a 
cup  of  milk.  Cover  closely  and  stand  on  side  of  stove,  where  it 
will  steam  slowly  for  20  to  30  minutes.  Turn  on  hot  platter 
and  serve  at  once. 

CHEESE  CREAM  TOAST. 

Toast  slices  of  bread  and  cover  them  slightly  with  grated 


64  CHEESE    AND    CHAFING    DISH 

cheese.  For  10  slices  make  a  cream  of  1  pint  of  milk  and  2 
tablespoons  of  flour.  The  milk  should  be  boiling  hot  and  the 
flour  mixed  in  a  little  cold  water  before  stirring  in.  When  the 
cream  is  nicely  cooked,  season  with  salt  and  butter;  set  the 
toast  and  cheese  in  the  oven  for  3  or  4  minutes  and  then  pour 
the  cream  over  them. 

CHICKEN  A  LA  KING. 

Put  2  tablespoons  each  of  butter  and  flour  in  the  blazer; 
mix,  add  %  pint  of  milk.  Stir,  add  the  meat  of  1  chicken  diced, 
2  tablespoons  of  green  pepper,  1  dozen  sliced  mushrooms. 
When  hot  put  blazer  in  water  pan. — Z. 


CHEESE    AND    CHAFING    DISH  65 

ADDITIONAL    RECIPES 


Conserves,  Jams,  Etc. 

A  GOOD  APPETIZER. 

One  pound  good  temper,  1  pound  of  patience,  3  pounds  of 
usefulness,  2  pounds  of  cheerfulness,  2  pounds  of  forebearance, 
\Vz  pounds  of  contentment,  1  pound  of  fun.  Mix  well  with  2 
quarts  of  human  kindness,  one  wine  glass  full  the  first  thing 
every  morning.  To  be  repeated  as  soon  as  effectiveness  wears 
off.— E.  W.  C. 

ISABELLA  GRAPE  JAM. 

Remove  pulp  from  medium  ripe  Isabella  grapes,  put  pulp 
onto  simmer  until  it  seems  to  separate  from  the  seeds.  Take 
from  fire  and  pour  through  a  coarse  sieve,  rub  all  that  will  not 
go  through  of  itself  with  spoon  or  potato  masher.  This  process 
is  simply  to  do  away  with  the  seeds.  Measure  this  pulp  by  cups 
and  add  sugar  in  equal  number  of  cups.  Weigh  the  skins  and 
add  sugar  in  equal  number  of  pounds.  Mix  pulp  and  skins  and 
boil  about  20  minutes.  One  will  have  better  results  if  only 
small  Quantities  are  made  at  a  time. — Mrs.  T.  B.  R. 

GRAPE  CONSERVE. 

Four  pounds  Malaga  grapes,  1  pound  raisins  (seeded),  4  cups 
sugar,  1  lemon,  3  oranges,  1  cup  English  walnuts.  First  take 
the  seeds  out  of  the  grapes.  Use  only  the  juice  and  pulp  of  the 
oranges.  Use  the  juice  and  grated  rind  of  the  lemon.  Cook 
all  except  sugar  and  nuts  for  %  hour.  Then  add  sugar.  Cook 
until  thick.  Then  add  the  chopped  nuts.  Pour  into  jelly 
glasses. — E.  C. 

PINEAPPLE  CONSERVE. 

One  pineapple  (or  2  of  canned),  cut  fine;  4  cups  rhubard  cut 
fine,  8  cups  sugar  (or  7  if  canned  apple  is  used),  1  lemon  rind 
grated,  2  oranges  run  through  meat  grinder,  %  pound  blanched 
almonds  cut  fine;  cook  1  hour. — C.  A.  S. 

DELICIOUS  CHERRY  PRESERVE. 

Three  and  a  half  pounds  cherries,  2Vz  pounds  sugar,  % 
pound  raisins,  3  oranges.  Stone  cherries  and  cook  in  their  own 
juice  slowly  15  minutes.  Heat  the  sugar  in  oven  and  add  to 
cherries  and  raisins  and  juice  and  pulp  of  oranges.  Cook  until 
about  as  thick  as  marmalade. — H.  W.  M. 


CONSERVES,    JAMS,    ETC.  67 

CHERRY  JAM. 

Two  and  a  half  pounds  of  currants,  2%  pounds  of  cherries, 
2V-2  pounds  raspberries,  3%  pounds  sugar.  Cook  sugar  and  cur- 
rants 20  minutes;  add  the  cherries  (stoned),  and  cook  until 
glassy.  Drop  in  the  raspberries  and  cook  a  few  minutes  longer. 
Then  put  in  jelly  glasses. — E.  M.  C. 

TOMATO  JAM. 

Scald  12  large  tomatoes;  cut  them  up;  use  cup  for  cup  of 
sugar  and  tomatoes;  cut  up  4  lemons,  rind  also;  teaspoon 
cloves.  Let  stew  until  glazed,  which  takes  about  3  hours. 

ORANGE  MARMALADE. 

Wash  a  dozen  oranges  and  slice  as  thinly  as  possible  rind 
and  all,  rejecting  the  first  and  last  slices.  Add  the  juice  of  3 
lemons  put  in  bowl,  cover  with  cold  water  and  let  stand  for 
24  hours.  Then  boil  without  draining,  until  the  rinds  are  ten- 
der, remove  from  fire  and  set  away  for  another  24  hours.  Add 

1  cup  of  sugar  for  every  cup  of  this  pulp  and  boil  slowly  until 
the  marmalade  is  clear  and  thick.     Marmalade  made  in  this  way 
will  not  be  bitter. — Mrs.  O.  M.  M. 

FIG  MARMALADE. 

To  3  pounds  of  pared  figs  add  the  juice  and  grated  rind  of 

2  lemons,  and  juice  of  2  oranges,  2  pounds  of  granulated  sugar. 
Boil  slowly  1  hour,  then  pour  hot  into  jelly  glasses. — A.  T.  S. 

ORANGE  MARMALADE. 

Five  large  oranges  and  1  lemon.  Wash  well,  slice  as  thin 
as  possible  in  half,  round  slices.  Weigh.  Add  3  pints  of  water 
to  each  pound  of  fruit.  Let  stand  in  cool  place  24  hours.  Then 
boil  rapidly  45  minutes,  stirring  occasionally.  Let  stand  an- 
other 24  hours.  Weigh  again;  add  juice  of  1  lemon  and  put 
on  the  stove.  Just  as  the  fruit  is  ready  to  boil  add  to  each 
pound  1%  pounds  of  warm  sugar.  Boil  45  minutes  as  fast  as 
possible.  Stir  as  needed,  only.  Take  off  stove  and  empty  in 
jars. 

PERFECTION  PRESERVES. 

Stem  and  rinse  strawberries  and  put  in  a  preserving  kettle. 
Cover  with  1  cup  of  sugar  for  every  cup  of  fruit  and  set  on  the 
back  of  the  stove  where  it  will  heat  slowly  but  not  cook,  until 
the  sugar  is  melted.  Then  put  the  kettle  where  it  will  boil  and 
let  the  preserves  boil  as  hard  as  possible,  up  to  the  top  of  the 
kettle  for  eight  or  nine  minutes.  Do  not  stir  while  cooking, 
and  seal  hot.  This  method  produces  whole  fruit  in  clear  jelly, 
and  may  be  used  for  any  kind  of  berries. — Mrs.  O.  M.  M. 


68  CONSERVES,    JAMS,    ETC. 

QUINCE  HONEY. 

One  cup  grated  quince;  add  2  cups  water,  2  cups  sugar. 
Boil  until  thick.— I.  C. 

MRS  HARRISON'S  PICKLES,  "FINE." 

Four  quarts  green  tomatoes,  2  quarts  ripe  tomatoes,  1  dozen 
cucumbers,  1  head  of  cabbage,  1  dozen  green  peppers,  2  large 
onions,  2  pounds  white  sugar,  5  cents  celery  seed  and  mustard 
seed,  1  tablespoon  cloves,  2  tablespoons  cinnamon,  2  quarts  of 
best  vinegar.  Slice  vegetables,  sprinkle  layer  after  layer  with 
salt,  let  stand  over  night.  Drain  and  put  through  meat  chopper, 
add  seeds,  spice,  sugar  and  vinegar  and  let  come  to  boil.  Makes 
12  pints.  Fine  for  sandwich  filling. — J.  P.  B. 

CHUTNEY  SAUCE. 

Seven  pounds  fresh  tomatoes,  4  ounces  ground  ginger,  V* 
ounce  cayenne  pepper,  2  ounces  garlic,  4  pounds  best  raisins,  3 
pounds  white  granulated  sugar,  2  quarts  French  white  wine 
vinegar,  3  tablespoons  salt.  (1  ounce — 1  tablespoon.  %  ounce  1 
teaspoon.)  Clean  and  skin  tomatoes.  Stew  them  in  1  quart  of 
vinegar.  Add  raisins,  chopped  fine;  sugar  and  garlic.  Mix  gin- 
ger, pepper  and  salt  in  remainder  of  the  vinegar,  before  adding 
to  other  ingredients.  Boil  all  together  on  slow  fire  for  %  hour. 
Let  stand  in  big  bowl  for  3  days,  stirring  often.  Then  put  in 
jars.  This  makes  about  24  ordinary  glasses. — Mrs.  K. 

MOTHER'S  TOMATO  CHOW  CHOW. 

Chop  fine  1  peck  green  tomatoes,  ^4  peck  onions  and  1 
dozen  large  bell  peppers;  salt;  mix  well  and  drain  over  night. 
In  morning  scald  in  weak  vinegar;  pour  off;  place  mixture  in 
the  second  vinegar  as  strong  as  desired  and  cook  slowly  until 
tender.  While  cooking  add  %  pound  sugar,  1  handful  white 
mustard,  1  handful  horseradish,  1  tablespoon  celery  seed,  a  few 
red  peppers,  stick  cinnamon,  and  a  few  whole  cloves  and  all- 
spice.— Mrs.  E.  J.  McK. 

MOTHER'S  TOMATO  CATSUP. 

One  peck  ripe  tomatoes,  1  ounce  salt,  1  ounce  mace,  1  scant 
tablespoon  black  pepper,  1  teaspoon  cayenne,  1  tablespoon 
ground  cloves,  2  tablespoons  mustard,  ground;  1  tablespoon 
celery  seed  tied  in  a  bag.  Cut  a  slit  in  the  tomatoes,  put  in 
porcelain  kettle,  and  boil  until  all  juice  is  extracted  and  pulp 
dissolved.  Strain  and  press  through  colander,  then  a  hair  sieve. 
Return  to  fire,  add  seasoning  and  boil  at  least  5  hours,  stirring 
constantly  last  half  hour.  Let  it  stand  12  hours  in  a  stone  jar 
in  a  cool  place.  When  cold  add  pint  strong  vinegar.  Take  out 


CONSER\7ES,    JAMS,    ETC.  69 

bag  of  celery  seed  and  bottle,  sealing  the  corks.     Keep  in  a  dark 
cool  place. — Mrs.  E.  J.  McK. 

SLICED  FIGS. 

Three-quarters  pound  sugar  to  1  pound  fruit;  stand  over 
night.  One  teaspoon  whole  cloves,  2  teaspoons  whole  allspice; 
add  little  water,  cook  slowly  over  slow  fire  abou-t  2  hours  or 
more. — Mrs.  E.  J.  McK. 

CHOW  CHOW. 

One  peck  sliced  green  tomatoes,  1%  dozen  cucumbers  sliced 
and  salted  over  night  with  the  tomatoes.  Onion  to  suit  your 
taste;  1%  dozen  green  peppers,  opened  and  seeds  removed  and 
soaked  in  cold  water  over  night. 

CHILI  SAUCE. 

Thirty-five  ripe  tomatoes,  4  red  peppers,  4  green  peppers,  10 
onions,  2  tart  apples,  5  cups  vinegar,  5  tablespoons  salt,  1  head 
garlic,  1  tablespoon  ground  cloves,  1  tablespoon  of  cinnamon,  1 
teaspoon  of  cayenne  pepper.  Chop  onions,  peppers,  apples, 
and  garlic  very  fine.  Cook  the  tomatoes  without  peeling;  strain 
through  a  colander  then  stew  all  together  3  hours.  When  near- 
ly done  add  3  cups  of  brown  sugar. — E.  M.  F. 

CUCUMBER  CATSUP. 

One  dozen  ripe  yellow  cucumbers,  1  dozen  green  peppers,  1 
dozen  large  white  onions.  Remove  seeds  from  cucumbers  and 
peppers  and  cut  them  all  in  small  dice.  Add  a  handful  of  salt 
and  put  mixture  in  a  cheese  cloth  bag  to  drain  for  12. hours. 
When  thoroughly  drained  add  %  pint  each  of  celery  and  mus- 
tard seed,  pack  in  stone  jars  and  cover  with  good  cider  vinegar 
well  mixed  through  the  mass;  cover  tightly  and  set  away  for 
6  weeks  to  mature.  Spread  upon  cold  meats  or  eaten  as  a 
pickle  this  catsup  is  delicious. — N.  B.  E. 

MINT  JELLY  (for  cold  lamb). 

Half  box  Knox  Sparkling  Gelatine,  %  cup  cold  water,  2 
bunches  mint,  21/£  cups  boiling  water,  1  cup  sugar,  juice  of  2 
lemons.  Soak  the  gelatin  5  minutes  in  the  cold  water;  wash 
and  dry  the  mint  and  let  it  stand  in  the  boiling  water  %  hour 
on  the  back  of  the  range.  Add  the  sugar  to  the  gelatine  and 
pour  the  water  from  the  mint  over  the  whole;  let  dissolve,  then 
strain  and  when  cool  add  the  lemon  juice  and  pour  into  a  mold. 
— K.  G. 

MASSACHUSETTS   CATSUP. 

Six  onions,  6  red  peppers,  chopped  fine;  48  ripe  tomatoes, 


70  CONSERVES,    JAMS,    ETC. 

peeled;  6  tablespoons  salt,  6  tablespoons  brown  sugar,  6  cups 
vinegar,  cinnamon,  cloves,  ginger  and  nutmeg  to  taste. — L.  K. 

PRETTY  PICKLES. 

One  quart  raw  cabbage  chopped  fine;  1  quart  boiled  beets, 
chopped  fine;  2  cups  of  sugar,  1  tablespoon  salt,  1  teaspoon 
salt,  1  teaspoon  black  pepper,  J/4  teaspoon  red  pepper,  1  teacup 
grated  horseradish.  Cover  with  cold  vinegar,  and  keep  from 
the  air. — Mrs.  H.  B. 

GREEN    MUSKMELON    PICKLE. 

Peel  and  take  out  all  pulp  of  melons  until  you  have  eight 
pounds  of  fruit;  take  1  quart  of  vinegar  and  4  pounds  of  sugar 
and  boil  well,  then  put  in  the  fruit  and  boil  until  tender;  take 
the  fruit  out  and  boil  syrup  until  thick;  then  put  fruit  back  and 
heat  thoroughly;  add  spices  with  fruit  before  heating  second 
time.  (Do  not  cook  spices  very  much.)  Put  in  bottles. — Mrs. 
F.  C. 

SWEET  PICKLE  CHERRIES. 

Half  pound  sugar,  Vz  pint  vinegar,  bag  of  spices  to  1  pound 
of  pitted  cherries;  put  cherries  in  crock;  boil  syrup,  pour  over 
hot,  pour  off,  reheat  and  pour  over  every  other  day,  nine  times. 
—Mrs.  R.  P.  B. 

PEPPERS. 

Take  the  small  yellow  button  peppers  with  a  few  that  have 
turned  red,  leaving  the  little  stems  on,  and  place  closely  in  glass 
jars.  Pour  over  them  hot  vinegar  that  has  been  boiled  with  a 
little  salt;  seal;  serve  with  meats. — S.  D. 

CURRY  RECIPE  FROM  INDIA. 

One  ounce  Jamaica  ginger,  1  ounce  cayenne  pepper,  1  ounce 
turmeric,  1  ounce  cumin,  1  ounce  coriander  seed,  1  ounce  mace, 
1  ounce  cardemon.  Pulverize  and  mix  thoroughly.  Keep  in 
bottle  tightly  corked. 

MRS.  FOY'S  APPETIZER. 

For  6  people  take  3  grape  fruit,  4  big  oranges,  juice  of  1 
lemon,  (to  suit  own  taste),  %  cup  sugar,  3  tablespoons  chopped 
mint.  Take  off  skin  and  cut  fruit  in  small  pieces;  then  mix 
thoroughly  about  1  hour  before  dinner.  Just  before  serving 
add  chopped  mint  and  either  cherry  or  strawberry  for  looks. — 
Mrs.  J.  M.  F. 


CONSERVES,   JAMS,   ETC.  71 

ADDITIONAL    RECIPES 


Bread 


Always  save  your  bread  crusts.  Dry  them  thoroughly,  put 
them  through  the  meat  chopper,  and  sift  the  crumbs  first 
through  a  wire  basket,  then  through  a  sieve.  This  will  give 
you  3  grades.  Use  the  coarsest,  moistened  with  milk,  for  stuff- 
ing fish  or  poultry;  the  medium  for  puddings,  etc.,  and  the  finest 
for  rolling  croquette  mixtures.  They  will  keep  a  long  time. 
Do  not  try  to  use  in  this  way  dry  biscuit  or  buttered  toast. 

GRAHAM  BREAD. 

Three  cups  graham  flour,  1  cup  white  flour,  %  cup  New 
Orleans  molasses,  2  cups  sour  milk,  1  teaspoon  soda,  and  salt. — 
Mrs.  J.  L.  W. 

GRAHAM  BREAD  WITH  NUTS  AND  RAISINS. 

One  cup  white  flour,  1  cup  graham  flour,  V±  teaspoon  salt,  1 
teaspoon  soda,  scant;  1  cup  sweet  or  sour  milk  (sour  preferred), 
x/4  cup  syrup,  1  tablespoon  sugar,  %  cup  raisins,  chopped;  1-3 
cup  English  walnuts,  chopped.  Bake  in  one  loaf  in  slow  oven. 
M.  F.  F.  C. 

GRAHAM  NUT  BREAD. 

Three  cups  sifted  graham  flour,  1  cup  white  flour,  ¥2  cup 
sugar,  pinch  of  salt,  1  pint  buttermilk  or  sour  milk,  1  tablespoon 
soda  dissolved  in  sour  milk,  1  cup  raisins,  1  cup  walnuts,  1  cup 
syrup.  Bake  1  hour  in  slow  oven. — M.  X.  M. 

WALNUT  BREAD. 

Three  and  a  half  cups  flour,  3%  teaspoons  baking  powder, 
scant  teaspoon  salt,  %  cup  sugar,  1  cup  milk,  1  cup  walnuts,  1 
egg.  Leave  in  warm  place  15  minutes  to  raise  and  then  bake 
40  minutes  in  slow  oven. — M.  X.  M. 

NUT  BREAD. 

Four  heaping  cups  flour,  4  teaspoons  baking  powder,  1  egg, 
%  cup  sugar,  2  cups  milk,  a  little  salt,  and  1  cup  of  chopped 
walnuts.  Let  raise  %  hour  and  bake  about  20  minutes. — Mrs. 
E.  B.  G. 

NUT  BREAD. 

Half  cup  granulated  sugar,  3  cups  flour,  3  teaspoons  baking 
powder,  1  teaspoon  salt,  1  egg,  1%  cups  milk,  1  cup  chopped 


BREAD  73 

walnuts.  Mix  baking  powder,  flour,  nuts  and  sugar  and  salt 
together.  Beat  the  egg  into  the  milk  and  add  last.  This  can  be 
sliced  very  thin  for  sandwiches.  Let  stand  for  20  minutes  in 
a  warm  place  to  raise  and  then  bake  in  slow  oven  about  1  hour. 
— H.  W.  M. 

NUT  BREAD. 

Two  eggs,  %  cup  white  sugar,  4  cups  flour,  4  teaspoons  bak- 
ing powder,  1  cup  chopped  walnuts,  salt.  Add  milk  enough  to 
make  a  stiff  batter.  Put  in  2  baking  pans,  let  raise  for  %  hour. 
Bake  in  slow  oven  for  Vi  hour. — B.  D.  P. 

WALNUT  BREAD. 

One  egg,  %  cup  sugar,  1  cup  milk,  }4  teaspoon  salt,  3  tea- 
spoons baking  powder,  flour  enough  for  soft  dough,  1  cup 
chopped  walnuts.  Let  stand  20  minutes  then  bake  slowly  about 
tij  minutes. — M.  C. 

DATE  BREAD. 

One  cup  English  walnuts,  chopped;  1  cup  dates,  chopped;  2 
cups  sour  milk,  1  cup  molasses,  2  cups  graham  flour,  2  cups 
whole  wheat  flour,  1  teaspoon  soda,  stirred  into  sour  milk;  1 
teaspoon  salt.  Stir  all  together,  the  batter  should  be  stiff;  put 
into  2  medium  sized  bread  pans  and  bake  very  slowly  1%  hours. 
— R.  D. 

WHOLE  WHEAT  RAISIN  BREAD. 

This  tastes  exactly  as  good  as  cake,  and  is  much  better  as 
a  steady  diet:  3  cups  milk,  1  cup  water,  %  teaspoon  salt,  1% 
cups  raisins,  1  yeast  cake,  whole  wheat  flour.  Scald  the  milk, 
add  the  salt,  and,  when  luke-warm,  the  dissolved  yeast  cake; 
stir  in  flour  enough  to  make  a  soft  dough;  beat  well,  and  stand 
in  a  warm  place  until  very  light  and  spongy.  Then  add  the 
raisins — floured  and  seeded,  and  enough  more  flour  to  make  a 
rather  stiff  dough.  Knead,  mold  into  loaves;  put  into  greased 
pans,  and  let  stand  again  until  light.  Brush  the  tops  of  the 
loaves  with  milk;  bake  in  a  moderate  oven  40  minutes. 

BRAN  BREAD. 

Two  cups  Ralston  bran,  1  cup  wheat  flour,  1  cup  sweet  milk, 

1  teaspoon  baking  powder,  %  teaspoon  soda  dissolved  in  milk, 

2  tablespoons  molasses,  salt;  bake  1  hour. — J.  L.  W. 

PRUNE  BREAD. 

One  pint  sliced  prunes,  2  pints  graham  flour,  M>  pint  white 
flour,  1  pint  sour  milk,  %  pint  molasses,  1  tablespoon  brown 
sugar,  1  tablespoon  cream  or  other  shortening,  1  teaspoon  salt, 


74  BREAD 

1  of  soda.  Soak  the  prunes  until  they  are  soft,  slice  and  flour 
them  before  measuring.  This  makes  2  loaves.  Bake  45  minutes. 
—Mrs.  H.  N.  B. 

GERMAN  COFFEE  BREAD. 

One  cup  scalded  milk,  %  cup  butter,  or  butter  and  lard,  V* 
cup  sugar,  ^  teaspoon  salt,  1  egg,  %  yeast  cake  dissolved  in  % 
cup  lukewarm  milk,  %  cup  raisins  stoned  and  cut  in  pieces. 
Add  butter,  sugar,  and  salt  to  milk;  when  lukewarm,  add  dis- 
solved yeast  cake,  egg  well  beaten,  flour  to  make  stiff  batter, 
and  raisins.  Cover,  and  let  rise  over  night;  in  morning  spread 
in  buttered  dripping  pan  %  inch  thick.  Cover  and  let  raise 
again.  Before  baking,  brush  over  with  beaten  egg,  and  cover 
with  following  mixture:  Melt  3  tablespoons  butter,  add  y$  cup 
sugar  and  1  teaspoon  cinnamon.  When  sugar  is  partially  melt- 
ed, add  3  tablespoons  flour. — E.  W.  C. 

SCOTCH  BREAD. 

Put  %  pound  of  butter  and  1  pound  of  flour  in  a  bowl  and 
rub  together  until  thoroughly  mixed.  Add  the  unbeaten  yolk 
of  1  egg  and  %  pound  of  sugar  and  mix  and  knead  like  bread 
until  it  is  a  smooth  stiff  dough.  Do  not  add  any  moistening. 
Sprinkle  a  little  sugar  on  the  moulding  board  and  shape  the 
dough  into  a  flat,  round  cake  to  fit  a  pie-pan.  Crimp  around 
the  edges  like  a  pie:  cut  into  sections  and  prick  with  a  fork. 
Bake  for  1  hour  or  longer  in  a  very  slow  oven  until  delicate 
brown  and  do  not  break  apart  until  it  is  perfectly  cold. — Mrs. 
O.  M.  M. 

BOSTON  BROWN  BREAD. 

Two  cups  corn  meal,  %  cup  graham  flour,  %  cup  rye  meal, 
2/?,  cup  molasses,  1  teaspoon  soda,  2  teaspoons  salt.  Wet  with 
boiling  water,  making  about  the  consistency  of  griddle  cakes; 
steam  3  hours. — L.  C.  W. 

STEAMED  BROWN  BREAD. 

One  pint  bread  crumbs,  fine;  1  egg,  1  cup  sweet  milk,  1  cup 
molasses,  salt,  1  full  teaspoon  soda  in  molasses,  1  cup  raisins. 
Thicken  with  graham  flour  and  corn  meal  the  thickness  of  gems. 
Fill  3  1-pound  baking  powder  cans  %  full;  steam  3  hours  with 
covers  of  cans  on — S.  E.  D. 

BROWN  BREAD. 

One  cup  Roman  meal,  1  cup  graham  flour,  1  cup  entire  wheat 
flour,  %  cup  molasses,  1  cup  buttermilk,  1  teaspoon  soda  in  % 
cup  hot  water. — A. 


BREAD  75 

BROWN  BREAD. 

Two  cups  Indian  meal,  1  cup  graham  flour,  1  cup  white  flour, 
1  cup  molasses,  Vz  cup  raisins,  1  teaspoon  soda,  1  cup  or  more  of 
buttermilk.  Salt  to  taste.  Steam  3%  hours. — A. 

HEAVENLY  CORN  BREAD. 

One  cup  corn  meal,  1  teaspoon  salt,  1  tablespoon  butter,  \Vz 
cups  of  boiling  water.  Let  this  stand  for  6  hours  or  all  night, 
if  intended  for  breakfast.  Then  add  1  cup  of  milk,  3  eggs, 
beaten  light;  1  tablespoon  of  sugar,  1  tablespoon  of  flour,  2  tea- 
spoons baking  powder.  Bake  in  hollow  pans  a  half  hour. — N. 
B.  E. 

CORN  BREAD. 

(Mix  in  order  of  recipe.) 

One  egg  beaten,  1  pint  milk,  1  tablespoon  sugar,  pinch  of  salt, 
1  cup  corn  meal,  enough  corn  meal  to  make  batter,  (not  too 
stiff) ;  2  tablespoons  melted  butter,  2  teaspoons  baking  powder 
in  a  little  flour.  Pour  into  buttered  pans  and  sprinkle  sugar 
on  top.  Bake. — S.  D. 

CORN  BREAD. 

Two  cups  sour  milk,  1  egg  well  beaten,  1%  cups  corn  meal, 
V-2  cup  flour,  1  level  teaspoon  soda,  %  tablespoon  molasses,  1 
tablespoon  melted  shortening.  Mix  and  pour  in  shallow  pan 
that  has  been  greased.  Bake  20  minutes  in  good  oven. — Mrs.  E. 
J.  McK. 

CORN  BREAD. 

One  cup  Indian  meal,  2  eggs,  1  cup  milk,  2  teaspoons  baking 
powder,  1  cup  flour,  Vz  cup  sugar,  2  teaspoons  melted  butter  or 
Crisco,  l/2  teaspoon  salt.  Mix  Indian  meal  and  flour  and  add  the 
salt.  Beat  the  eggs  light  without  separating;  add  the  sugar  and 
beat  until  light.  Add  the  milk  and  butter  to  the  eggs  and  sugar, 
and  the  mixed  meal  and  flour  to  this,  beating  all  the  while. 
When  light  and  smooth  and  ready  to  bake,  add  the  baking 
powder.  Pour  into  a  greased  shallow  pan  and  bake  20  minutes 
in  a  quick  oven. — H.  \V.  M. 

PHILADELPHIA  CORN  BREAD. 

One  cup  sifted  meal,  1  Vz  cups  sifted  flour,  1  cup  milk,  1  table- 
spoon melted  butter,  2  well-beaten  eggs  (yolks  and  whites  to- 
gether), V±  cup  sugar,  a  little  salt,  2  teaspoons  baking  powder. 
Beat  eggs,  sugar  and  butter  until  smooth.  Add  milk.  Then  add 
baking  powder  and  salt  to  the  flour  and  meal,  and  stir  all  to- 
gether, beating  thoroughly.  Bake  in  moderate  oven. — E.  C. 


76  BREAD 

RICE  CORN  BREAD. 

One  cup  yellow  corn  meal,  1  heaping  teaspoon  baking  powder, 
1  teaspoon  salt,  1  tablespoon  sugar,  1  cup  of  cooked  rice,  small 
piece  of  butter,  1  egg  beaten  separately.  Mix  thoroughly  and 
bake  20  minutes. — Mrs.  F.  C. 

CORN    SOUFFLE. 

One  pint  milk,  hot;  stir  in  %  cup  corn  meal,  %  teaspoon  salt, 
and  cook  5  minutes.  Remove  from  fire;  add  1  tablespoon  butter, 
and  cool.  Beat  separately  4  eggs.  Add  first  the  yolks,  and  then 
fold  in  the  whites.  Place  in  oven  and  bake  30  minutes.  Serve 
at  once. — A.  S.  W. 

OMELET  CORN-CAKE. 

Beat  1  egg  light  with  Vz  teaspoon  of  salt.  Add  1  tablespoon 
of  melted  butter,  1  teaspoon  of  sugar,  1  heaping  tablespoon  of 
white  flour,  Vz  teaspoon  of  baking  powder,  %  cup  of  sweet 
milk  and  %  cup  of  sour  milk.  Beat  well  and  stir  in  enough 
corn  meal  to  make  a  batter  that  will  pour  easily.  Add  Vz  of  a 
teaspoon  of  soda  dissolved  in  a  very  little  warm  water.  In  an- 
other dish,  beat  1  egg  very  light  and  stir  in  Vz  a  cup  of  sweet 
milk.  When  the  batter  is  in  the  pan,  ladle  the  egg  and  milk 
mixture  over  the  top  of  it  carefully.  Do  not  stir  it  in.  Slide 
the  pan  into  the  oven  and  bake  for  35  or  40  minutes,  or  until 
it  has  a  rich  brown  crust.  If  properly  made  there  will  be  a 
layer  of  omelet  half  way  in  the  loaf. — Mrs.  C.  M.  M. 

CORN  BREAD. 

One  pint  sour  milk  with  1  level  teaspoon  soda  in  it,  2  cups 
yellow  corn  meal,  1  cup  white  flour,  1  tablespoon  melted  butter, 

1  tablespoon  melted  lard,  2  tablespoons  sugar,  1  teaspoon  salt, 

2  eggs.     If  sweet  milk  is  used,  then  add  2  teaspoons  of  baking 
powder  to  the  flour.     This  corn  bread  is  much  better,  made  out 
of  sour  milk. — Mrs.  F.  F.  C. 

PARKER  HOUSE  ROLLS. 

One  quart  sifted  Hour,  1  teaspoon  salt,  %  pint  milk,  2  table- 
spoons butter,  2  tablespoons  sugar,  1  yeast  cake  (compressed). 
Let  the  milk  come  to  a  boil;  when  cold,  stir  in  flour  with  a 
spoon,  it  will  just  take  up  the  milk;  put  in  sugar,  yeast  and 
butter;  set  to  raise.  When  light  make  into  a  loaf  with  as  little 
flour  as  possible.  Let  it  raise  about  1  hour,  then  roll  out  as 
thick  as  for  cookies.  Cut  with  a  cooky  cutter;  put  a  little 
butter  in  the  middle  and  fold  together;  put  in  tin;  let  raise;  bake 
in  a  quick  oven  about  30  minutes.  This  makes  about  3  dozen. 


BREAD  77 

POP-OVERS. 

One  cup  flour,  %  teaspoon  salt,  1  cup  milk,  2  eggs,  %  teaspoon 
melted  butter.  Mix  salt  and  flour;  add  milk  gradually,  in  order 
to  obtain  a  smooth  batter.  Add  egg,  beaten  until  light,  and  but- 
ter; beat  two  minutes,  using  Doan  egg  beater;  turn  into  hissing 
hot  buttered  iron  gem  pans,  and  bake  30  to  35  minutes  in  a  hot 
oven.— Mrs.  G.  S.  W. 

FINE  MUFFINS. 

Two  eggs  beaten  separately,  1  tablespoon  sugar,  IVz  cups 
flour,  1  cup  sour  milk,  %  teaspoon  soda,  1  tablespoon  melted 
butter,  1  teaspoon  baking  powder.  Bake  in  well  buttered  muffin 
tins  about  20  minutes. — I.  P.  B. 

QUEEN  OF  MUFFINS. 

One-quarter  cup  butter,  %  cup  sugar,  1  egg,  %  cup  milk 
(scant),  1%  cups  flour,  2%  teaspoons  baking  powder.  Cream 
the  butter;  add  sugar  and  egg  well  beaten;  sift  baking  powder 
with  flour,  and  add  to  the  first  mixture,  alternating  with  milk. 
Bake  in  buttered  tin  gem  pans  20  minutes. — Mrs.  G.  S.  W. 

CORN  MUFFINS. 

One  cup  corn  meal,  1  full  cup  of  milk,  2  cups  flour,  2  eggs, 
2  teaspoons  baking  powder,  butter  size  of  egg,  %  cup  sugar, 
a  little  salt.— Mrs.  C.  P.  H. 

SWEET  MUFFINS. 

One  and  three-quarters  cups  flour,  %  teaspoon  salt,  4  tea- 
spoons baking  powder;  cream  4  tablespoons  butter  and  4  table- 
spoons sugar;  add  1  egg,  well  beaten;  then  add  alternately  1 
cup  sweet  milk  and  the  dry  ingredients  (flour) ;  bake  in  hot, 
well  buttered  muffin  tins. — M.  X.  M. 

GRAHAM  MUFFINS. 

One  cup  graham  or  entire  wheat  flour,  1  cup  flour,  %  cup 
sugar,  1  teaspoon  salt,  1  cup  milk,  1  egg,  1  tablespoon  melted 
butter,  4  teaspoons  baking  powder.  Mix  and  sift  dry  ingredi- 
ents; add  milk,  gradually;  egg  well  beaten,  and  melted  butter; 
bake  in  hot  oven  in  buttered  gem  pans  25  minutes. — Mrs.  G.  S. 
W. 

BRAN  MUFFINS. 

Two  cups  Ralston  bran,  1  cup  flour,  1  teaspoon  salt,  \Vz  cups 
sour  milk,  1  teaspoon  soda,  2  tablespoons  molasses,  %  cup  melt- 
ed butter.  This  makes  12  muffins.— Mrs.  C.  P.  H. 


78  BREAD 

RYE  MUFFINS. 

Two  cups  of  rye,  1  cup  of  flour,  1  cup  of  sugar,  1  egg,  1  tea- 
spoon of  soda,  and  a  little  salt;  mix  rather  stiff  with  sour  milk. 
—Mrs.  H.  N.  B. 

QUICK  BREAKFAST  PUFFS. 

Two  eggs,  1  cup  milk,  1  tablespoon  melted  butter,  1%  cups 
flour,  2  teaspoons  baking  powder,  %  teaspoon  salt.  Beat  eggs; 
add' milk  and  butter;  sift  flour,  salt  and  baking  powder;  add  and 
beat  2  minutes.  Pour  into  hot,  well  greased  muffin  pans  and 
bake  20  minutes  in  hot  oven. — S.  E.  D. 

!  HUCKLEBERRY  GEMS. 

Three-quarters  cup  sugar,  butter  size  of  walnut,  2  small 
cups  flour,  1  egg,  beaten  light;  2  teaspoons  baking  powder,  1 
jelly  glass  full  of  berries  dredged  with  flour;  water  sufficient  to 
thin  batter.  Bake  quickly. — M.  D.  B. 

BRAN  GEMS. 

One  level  cup  flour,  1  level  teaspoon  soda,  Vz  teaspoon  salt,  2 
level  cups  bran,  Vz  cup  molasses,  1%  cups  milk,  1  egg.  Sift 
flour,  soda  and  salt,  then  add  bran,  molasses,  milk  and  the  egg, 
well  beaten.  The  egg  may  be  omitted  though  the  gems  are 
better  with  it.  Beat  all  together  and  bake  in  hissing  hot  gem 
pans.— R.  C.  C. 

FRUIT  ROLLS. 

Two  cups  flour,  4  teaspoons  baking  powder,  %  teaspoon  salt, 
2  tablespoons  sugar,  2  tablespoons  butter,  2/$  cup  milk,  %  cup 
raisins  and  2  tablespoons  citron,  a  few  nuts,  raisins,  citron  and 
nuts  chopped  fine.  Mix  dough  as  for  biscuits;  roll  out  %-inch 
thick.  Brush  with  melted  butter  and  sprinkle  with  fruit,  sugar 
and  cinnamon.  Roll  up  and  cut.  Place  on  buttered  tin  and 
bake  in  hot  oven  15  minutes. — M.  X.  M. 

CORNMEAL  ROLLS. 

One  and  one-quarter  cups  flour,  %  cup  cornmeal,  1%  level 
teaspoons  baking  powder,  1  level  tablespoon  sugar,  1  level  tea- 
spoon salt,  2  level  tablespoons  butter,  1  egg,  %  cup  milk.  Sift 
the  dry  ingredients  together  and  cut  in  the  butter.  Beat  the 
egg  and  add  with  the  milk,  using  enough  milk  to  make  a  soft 
dough.  Knead  lightly,  roll  out  and  cut  with  a  biscuit  cutter. 
Butter  %  of  each  roll,  fold  and  press  edges  together.  Bake  20 
minutes  in  a  quick  oven. 

SOUTHERN  BATTER  BREAD. 

Three  eggs,  2  level  cups  corn  meal,  1  level  teaspoon  salt,  2 
level  teaspoons  baking  powder,  milk.  Beat  the  eggs;  add  the  meal 


BREAD  79 

sifted  with  salt  and  baking  powder,  and  stir  in  enough  milk 
or  milk  and  water  to  make  a  thin  batter.  Pour  into  a  hissing  hot 
pan  in  which  1  level  tablespoon  of  shortening  has  been  melted. 
Bake  in  a  hot  oven. — B. 

SOUTHERN  BEATEN  BISCUIT. 

One  quart  flour,  1  teaspoon  salt,  1  pint  of  milk  or  water,  or 
V-2  pint  of  each;  2  tablespoons  lard.  When  the  flour  and  salt  have 
been  sifted  together  rub  in  the  lard  until  thoroughly  incorpor- 
ated. Mix  these  with  the  liquid,  having  the  dough  rather  stiff. 
Turn  it  onto  a  lightly  floured  board,  and  beat  with  a  rolling-pin 
until  the  dough  becomes  perfectly  smooth  and  small  bubbles  or 
blisters  form.  Roll  thinly,  cut  into  biscuits  and  prick  with  a 
fork.  Bake  in  a  moderate  oven  until  the  biscuits  are  a  delicate 
brown  color.  This  will  take  about  15  minutes.  The  edges  of 
the  biscuit  should  crack  slightly  during  the  baking  and  the  cen- 
ters should  be  very  fine  grained  and  pure  white  in  color. — M. 

SOUTHERN  RICE  BREAD. 

Beat  1  egg,  without  separating,  until  light;  add  1  cup  of 
milk,  Vi  teaspoon  of  salt,  1  cup  of  cornmeal,  and  1  cup  of  cold 
boiled  rice;  beat  thoroughly;  then  add  %  cup  of  flour  sifted  with 
3  level  teaspoons  of  baking  powder,  beat,  stir  in  4  extra  table- 
spoons of  milk,  turn  at  once  into  greased  layer-cake  pans,  and 
bake  in  a  hot  oven  30  minutes.  Turn  out  1  cake,  spread  it  with 
butter,  put  another  on  top,  spread  it  with  butter,  put  the  third 
on  top,  dust  with  powdered  sugar,  and  send  to  the  table. 

BAKING  POWDER  BISCUIT. 

One  quart  flour,  sifted  with  4  teaspoons  baking  powder,  % 
teaspoon  salt.  Mix  with  2/>,  milk,  y>,  water  as  soft  as  can  be 
handled.  Do  not  knead,  but  pat  with  hands.  Cut  with  small 
cutter.  Melt  1  tablespoon  butter  and  1  of  lard  and  with  pastry 
brush  put  on  top  and  bottom.  Do  not  use  either  butter  or  lard 
in  mixture.  Do  not  use  cheap  baking  powder. — A.  L.  B. 


go  BREAD 

ADDITIONAL    RECIPES 


Waffles  and  Pan  Cakes 

QUICK  WAFFLES— That  Never  Fail. 

Three  eggs,  2  tablespoons  baking  powder,  1  quart  flour,  2 
tablespoons  melted  butter,  1  pint  sweet  milk,  %  teaspoon  salt. 
Pour  in  hot,  well  greased  waffle  irons.  Sour  milk  and  1  tea- 
spoon soda  may  be  substituted  for  sweet  milk,  but  they  are  not 
quite  as  crisp. — I.  P.  B. 

HOT  SYRUP  TO  SERVE  WITH  WAFFLES. 

One  and  a  half  cups  granulated  sugar,  1  teaspoon  of  molas- 
ses; boil  with  1-2  cup  water  till  thick.     Also  use  if  liked,  pow- 
dered sugar  and  cinnamon,  sifted  together,  "Southern  style."- 
I.  P.  B. 

RICE  WAFFLES. 

Three-quarters  cup  cooked  rice,  1  tablespoon  butter,  1  table- 
spoon molasses,  4  eggs,  1  pint  milk,  1  tablespoon  baking  powder. 
As  little  flour  as  possible  to  make  batter. — A. 

DATE  WAFFLES. 

One  and  a  half  cups  flour,  1  teaspoon  baking  powder,  Vz  tea- 
spoon salt,  1  tablespoon  sugar,  2  tablespoons  butter,  1  cup  milk, 
1  cup  dates,  2  eggs.  After  sifting  together  the  flour,  salt  and 
baking  powder,  add  the  sugar,  then  the  dates,  stoned,  floured 
and  chopped;  melt  the  butter  and  add  it,  together  with  the  yolks 
of  the  eggs  and  the  milk.  Beat  the  whites  of  eggs  to  a  stiff 
froth  and  stir  these  into  the  batter  at  the  last  moment.  Bake  in 
a  hot,  greased  waffle-iron  and  as  soon  as  each  waffle  is  done, 
spread  with  butter,  then  sprinkle  with  powdered  sugar  to  which 
may  be  added  a  little  grated  lemon  rind.  If  preferred,  serve 
the  waffles  with  maple  or  other  syrup. — Z. 

BUCKWHEAT  CAKES. 

One  pint  buttermilk,  1  pint  water,  %  cup  yeast.  Stir  into  a 
batter  with  buckwheat  flour  and  let  rise  over  night.  In  the 
morning  add  %  teaspoon  soda  dissolved  in  a  little  water;  bake 
on  a  hot  griddle  and  serve  with  maple  syrup. 

BREADCRUMB  GRIDDLE  CAKES. 

Two  slices  stale  bread.  2  cups  milk,  2  eggs,  2  level  tablespoons 
melted  butter,  1  level  cup  sifted  flour,  %  level  teaspoon  salt,  2 


82  WAFFLES    AND    PAN    CAKES 

level  teaspoons  baking  powder,  1  level  tablespoon  sugar. 
Crumble  the  bread,  add  hot  milk  and  let  stand  to  soften  the 
crumbs.  When  cold  add  the  eggs  well  beaten,  butter,  and  flour, 
sifted  with  the  remaining  ingredients.  Beat  all  together  and 
cook  on  a  hissing  hot  griddle.  Remember  in  buttering  the 
griddle  to  do  it  as  lightly  as  you  would  a  cake  tin. — R.  C.  C. 

SOUR  MILK  GRIDDLE  CAKES. 

Make  a  batter  of  a  quart  of  sour  milk  and  as  much  sifted 
flour  as  is  needed  to  thicken,  so  it  runs  from  the  dish.  Add  2 
well  beaten  eggs,  1  teaspoon  of  salt,  1  tablespoon  of  melted  but- 
ter; add  a  level  teaspoon  of  sola  dissolved  in  a  little  milk;  bake 
on  a  hot,  well  greased,  griddle. 


WAFFLES   AND    PAN   CAKES  83 

ADDITIONAL    RECIPES 


Sandwiches 

SANDWICH  COMBINATIONS. 

Dried  fruits  chopped  fine  and  moistened  with  orange  juice. 

Dates,  figs  and  nuts  chopped  fine. 

Dates,  figs,  and  jelly. 

Yolks  of  hard-boiled  eggs  mashed  to  a  paste  and  melted 
butter  added  with  salt  and  cayenne,  and,  in  the  summer,  a  few 
chopped  nasturtiums. 

Chopped  chicken  and  celery. 

Lamb  and  mutton  and  mint  leaves  and  catsup. 

Peas  and  mayonnaise. 

Tomato  jelly  and  mayonnaise. 

Sliced  quinces  and  guava  jelly. 

Chopped  nuts  of  all  kinds,  mixed  with  a  little  melted  butter. 

HAM  SANDWICH  BISCUIT. 

Three  cups  flour,  2  teaspoons  baking  powder,  V*  teaspoon 
salt,  3  tablespoons  butter  or  lard,  %  cup  finely  minced  ham,  1  cup 
milk.  Rub  2  tablespoons  of  the  fat  into  the  flour,  salt  and  bak- 
ing powder,  which  have  been  sifted  together.  Mix  to  a  dough 
with  the  milk.  Roll  out  rather  thinly.  Cut  into  rounds,  and 
spread  %  of  these  with  the  ham  which  has  been  moistened  with 
the  remaining  tablespoon  of  butter  melted.  Cover  the  ham  in 
turn  with  another  portion  of  dough;  press  the  sandwich  thus 
formed  lightly  together  and  bake  in  a  hot  oven. — A.  L.  B. 

MOSAIC  SANDWICH. 

Cut  3  slices  each  of  white  and  dark  graham  bread.  Spread 
a  slice  of  white  bread  with  creamed  butter  and  place  a  slice  of 
graham  bread  on  it.  Now  spread  graham  with  creamed  butter 
and  place  on  a  slice  of  white.  Repeat  this  process,  beginning 
with  graham.  Put  both  piles  in  a  cool  place  with  a  light  weight 
on  them.  When  the  butter  has  become  hardened,  trim  each  pile 
even,  cut  each  pile  in  3  %-inch  slices.  Spread  with  creamed 
butter  and  put  together  so  that  a  white  block  will  alternate  with 
a  graham  one.  Put  under  weight  in  a  cool  place  and  when  but- 
ter is  hardened  cut  in  thin  slices. 

LOBSTER  SANDWICHES. 

Chop  fine  the  meat  of  the    lobster;    season    with    tabasco 


SANDWICHES  85 

sauce,  lemon  juice  and  oil  spread  upon  lightly  buttered  bread. — 

w.  c.  c. 

CHEESE  SANDWICHES. 

Take  10  cents'  worth  of  Eastern  cream  cheese  (very  dry), 
grate  fine;  take  1  cup  of  milk  and  let  get  hot  and  put  in  the 
cheese;  add  3  eggs  well  beaten;  then  add  seasoning  of  salt,  red 
pepper  and  white  mustard;  set  aside  to  cool.  When  sandwiches 
are  wanted  spread  between  bread  and  toast  in  oven. — Mrs.  F.  C. 

CHEESE  SANDWICH. 

Rub  to  a  paste  44  pound  of  soft  American  cheese,  adding 
gradually  44  cup  of  thick  cream.  Season  with  44  teaspoon  of 
salt,  a  saltspoon  of  white  pepper,  a  dash  of  red  pepper,  and 
Vz  teaspoon  of  Worcestershire  sauce.  Mix  and  spread  on  thin 
slices  of  unbuttered  bread. 

STRAWBERRY  SANDWICHES. 

Half  cup  of  strawberries,  3  tablespoons  pulverized  sugar,  1 
tablespoon  butter,  46  teaspoon  vanilla.  Work  butter  to  a  cream. 
Add  sugar,  beating  well.  Add  strawberries  last  and  beat  smooth. 
— B. 

CORONA    SANDWICH. 

Use  rye  bread;  mash  smooth  a  Petaluma  cheese;  stir  into 
it  contents  of  a  10  cent  bottle  of  stuffed  olives  chopped  fine. 
Season  with  cayenne  and  moisten  with  cream  until  consistency 
to  spread.— C.  C.  C.  B. 

CHEESE  AND  HORSERADISH  SANDWICH. 

Mix  2  cream  cheeses  with  a  fork  and  moisten  with  1  pint 
cream,  whipped;  add  3  tablespoons  horseradish,  freed  as  much 
as  possible  from  the  liquor;  a  dash  of  cayenne,  and  spread  be- 
tween white  bread  cut  very  thin. — C.  C. 

SANDWICH  PASTE. 

Fifteen  cents'  worth  of  boiled  ham,  1  hard  boiled  egg,  1 
German  pickle,  1  bottle  stuffed  olives,  3  green  onions,  % 
Heinze's  mustard,  dash  red  pepper;  chop  very  fine. 


86  SANDWICHES 

ADDITIONAL    RECIPES 


WHEN 

1     YOU  WANT  QUALITY 

IN 

GROCERIES 


Home-Made  Cakes 

Delicacies 
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Fresh  Fruit 


S.  J.  Sill  Company 

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Pies  and  Pastry 


Some  one  has  said  that  there  is  nothing  an  American  house- 
keeper can't  make  into  a  pie  and  when  you  look  over  the  list 
of  articles  she  has  used  in  this  way  you  will  believe  the  state- 
ment. 

PIE  CRUST. 

One  coffee  cup  of  flour,  1  scant  teaspoon  salt  sifted.  To  this 
rub  in  lightly  with  fingers  1  large  tablespoon  lard.  After 
thoroughly  mixed,  add  3  tablespoons  cold  water,  and  handle  as 
little  as  possible. — Mrs.  W.  S. 

PIE  CRUST. 

Three  cups  flour,  1  cup  best  lard;  rub  together  with  fingers 
until  flour  is  all  absorbed;  add  %  cup  water  in  which  is  dis- 
solved 1  tablespoon  salt;  add  %  cup  more  flour;  do  not  handle 
more  than  necessary.  Better  when  several  days  old. — A.  F.  S. 

FAMILY  PIE  CRUST. 

One  and  a  half  cups  flour  before  sifting,  scant  %  cup  cot- 
tolene,  pinch  of  baking  powder,  pinch  of  salt,  3  tablespoons 
cold  water. — L.  K. 

MERINGUE  FOR  LEMON  PIE. 

Whites  of  2  eggs,  beaten  well,  and  add  what  gelatine  will 
stay  on  the  point  of  a  case  knife;  2  tablespoons  sugar  and  spread 
on  pie  when  nearly  done,  and  brown  slowly.  Will  not  fall. — 
C.  A.  S. 

ENGLISH  PUFF  PASTE. 

To  1  cup  of  sifted  flour  add  salt  to  taste  and  nearly  half  a 
cup  of  wrater.  Mix  with  a  spoon  until  the  dough  leaves  the  bowl. 
Roll  out  thin  and  spread  all  over  with  lard,  then  sift  flour  over 
the  lard.  Fold  twice,  roll  out,  spread  with  lard,  sift  with  flour. 
Do  this  3  times.  This  will  make  3  pie  crusts,  or  can  be  made 
into  pattie  crusts  and  filled  with  creamed  oysters,  mushrooms, 
chicken  or  jelly. 

LEMON  PIE. 

Two  cups  sugar,  1  cup  butter,  3  cups  hot  water,  yolks  4  eggs, 
and  white  of  1  egg,  juice  and  rind  grated  of  3  lemons,  2  heaping 
tablespoons  corn  starch.  When  baked,  heat  remaining  3  whites 


PIES    AND    PASTRY.  89 

of  eggs  with  1  tablespoon  sugar  and  spread  on  top.     Set  in  the 
oven  until  browned.     Makes  2  big  pies  or  3  small  ones. — S.  D. 

LEMON  PIE. 

Filling  for  lemon  pie:  Vz  cup  sugar,  yolks  of  3  eggs,  juice 
of  one  lemon  (if  lemons  are  small  use  l1/^),  butter  size  of  a  wal- 
nut, V-2  cup  cream,  pinch  of  salt,  2  rounded  tablespoons  of  flour, 
rubbed  smooth  with  a  little  water.  Put  in  double  boiler  and 
let  boil  until  thick.  Beat  into  this  mixture  the  well  beaten 
white  of  1  egg.  Bake  crust  first  and  fill  with  the  above  mix- 
ture. Cover  with  well  beaten  whites  of  2  eggs  and  2  level  tea- 
spoons sugar.  Set  in  oven  and  let  brown. — M.  S. 

ORANGE  PIE. 

One  cup  sugar  creamed  with  2  tablespoons  butter.  Beat  5 
eggs  light  and  add  slowlv  to  butter  and  eggs,  then  add  juice  of  2 
oranges  and  grated  rind  of  1  orange;  then  add  %  pint  of 
whipped  cream.  Bake  in  moderate  oven. — Mrs.  W.  S. 

SOUR  CREAM  PIE. 

One  cup  of  sour  cream,  1  cup  chopped  raisins,  1  cup  sugar, 
yolks  of  4  eggs,  Vz  teaspoon  ground  cloves.  Line  pie  plate  with 
pastry,  fill  with  mixture  and  bake.  Cover  with  meringue  made 
of  the  4  whites  of  eggs.— Mrs.  T.  B.  R. 

BANANA  PIE. 

Three  bananas  sliced,  little  sugar,  1  tablespoon  cream,  10 
cents  whipped  cream. — L.  K. 

DATE  PIE. 

Two  cups  stoned  dates,  1  lemon,  flour,  3  tablespoons  sugar, 
2  tablespoons  milk,  butter.  Stone  the  dates,  cut  them  into  bits, 
and  put  with  them  the  juice  and  the  grated  rind  of  a  lemon, 
the  sugar  and  milk — just  enough  to  soften  the  dates.  Fill  a 
lower  crust  with  this,  sprinkle  very  lightly  with  flour,  put  bits 
of  butter  here  and  there,  lay  on  an  upper  crust  and  bake. — B. 

MOCK  CHERRY  PIE. 

(Made  With  Cranberries.) 

One  tablespoon  cornstarch  with  %  of  a  cup  of  cold  water; 
add  to  1  cup  of  boiling  water,  and  let  boil  five  minutes.  Cut  2 
cups  of  cranberries  in  halves  crosswise;  cover  with  cold  water, 
and  let  stand  1  hour  (when  all  the  seeds  will  be  drawn  out), 
then  remove  from  the  water.  Add  the  cranberries,  %  cupful  of 
raisins  seeded  and  chopped,  1  cup  sugar. — B.  C.  C. 


90  PIES    AND    PASTRY. 

SWEET  POTATO  PIE. 

Two  and  a  half  pints  of  well  cooked  potatoes,  mashed;  2 
pints  sugar,  4  eggs,  whites  and  yolks  beaten  separately;  1  pint 
sweet  milk,  lump  of  good  butter,  cinnamon  to  taste,  and  a  little 
ginger. 

BUTTER-SCOTCH  PIE. 

Two  cups  brown  sugar,  2  tablespoons  butter,  2  cups  milk,  3 
eggs,  2  tablespoons  flour,  1  tablespoon  vanilla,  1  tablespoon 
powdered  sugar.  Cream  the  brown  sugar  with  the  butter.  Add 
to  them  the  yolks  of  the  eggs  beaten  very  light,  and  the  flour 
rubbed  smooth  with  a  little  milk.  Put  to  this  enough  milk  to 
make  2  full  cups.  Heat  the  milk,  sugar  and  butter  together 
with  the  flour,  stirring  constantly  in  a  double  boiler  until  the 
mixture  is  smooth;  then  whip  in  the  egg  yolks.  When  the 
whole  thickens,  take  from  the  fire,  flavor  with  the  vanilla,  turn 
into  a  crust  which  has  been  previously  baked,  cover  with  a 
meringue  of  the  whites  of  the  eggs  beaten  stiff  with  the  pow- 
dered sugar,  and  brown  lightly  in  the  oven. — Z. 

JELLY  PIE. 

Three  tablespoons  jelly  (acid  jelly  is  best),  yolks  3  eggs,  1 
tablespoon  butter,  3  tablespoons  sugar.  Mix  well.  Put  into 
lined  pie  pan.  When  cooked  to  a  jelly,  take  out  of  oven  and 
spread  with  meringue  of  3  egg  whites  and  brown.  For  1  pie. — 
B.  C.  C. 

PUMPKIN  PIE— 3  Pies. 

Two  heaping  cups  sifted  pumpkin,  1  quart  rich  milk,  4  eggs, 
3  teacups  sugar,  1  tablespoon  each  of  ginger,  cinnamon  and  salt. 
Then  place  in  oven  and  put  little  pieces  of  butter  on  top. —  L.  K. 

PUMPKIN  PIE. 

One  pint  strained  pumpkin,  1  pint  milk  (half  cream  is  bet- 
ter), 6  eggs,  1  cup  brown  sugar,  2  tablespoons  brandy,  %  tea- 
spoon cinnamon,  pinch  of  ginger,  3  tablespoons  melted  butter. 
Bake  in  slow  oven. — Mrs.  M.  S. 

RAISIN  PIE— Delicious. 

Two  cups  seeded  raisins  chopped  fine.  Put  on  stove  with  a 
small  amount  of  water  and  cook  slowly  until  tender.  1  cup 
sour  cream,  yolks  of  3  eggs,  1  cup  sugar,  pinch  of  salt,  pinch  of 
cloves,  %  teaspoon  of  cinnamon,  ginger,  and  nutmeg.  Add 
raisins.  Bake  with  one  crust.  Use  whites  of  eggs  for  meringue, 
or  whipped  cream  may  be  substituted. — A. 


PIES    AND    PASTRY.  91 

BANBURY  TURNOVERS. 

One  cup  of  raisins,  1  cracker,  1  cup  sugar,  1  lemon  and 
grated  rind,  1  egg.  Stone  and  cut  raisins  into  small  pieces;  add 
sugar,  egg  lightly  beaten,  cracker  finely  rolled  and  lemon  juice. 
Roll  a  pastry  %-inch  thick  and  cut  into  4-inch  squares.  Place 
2  teaspoons  mixture  on  each  piece,  moisten  edges  with  cold 
water.  Fold  into  triangular  shapes  and  press  together.  Bake 
20  minutes  in  slow  oven. — H.  S. 

CHEESE  CAKE. 

One  slice  butter  %-inch  thick,  1  full  cup  of  flour,  3  table- 
spoons of  sugar.  Mix  like  pie  dough  and  moisten  with  1  beaten 
egg,  Roll  and  fix  in  a  spring-form  pan  or  any  deep  cake  tin. — 
Mrs.  F.  F.  C. 

FILLING   FOR   CHEESE   CAKE. 

Fifteen  cents  Dutch  (or  cottage)  cheese,  1  cup  of  sugar, 
yolks  of  3  eggs,  grated  rind  and  juice  of  1  large  lemon,  2  table- 
spoons flour  (level),  1  good  slice  of  butter,  melted;  add  the 
beaten  whites  (stiff)  of  the  eggs  last  thing.  Then  sprinkle  % 
cup  of  chopped  English  walnuts  over  the  top  before  placing  in 
the  oven.  Bake  %  of  an  hour  slowly. — Mrs.  F.  F.  C. 

APRICOT  SHORTCAKE. 

When  strawberries  are  out  of  season  a  delicious  shortcake 
can  be  made  by  using  canned  apricots  between  layers  of  the 
usual  "biscuit  dough."  Serve  with  the  following  dressing:  % 
cup  maple  syrup,  1  tablespoon  butter.  Boil  until  it  spins  a 
thread.  Pour  gradually  into  the  stiffly  beaten  whites  of  2  eggs. 
When  cool  add  %  cup  whipped  cream.  Flavor  with  few  drops 
vanilla. 

VEGETARIAN  MINCE  PIE. 

Mix  1  pound  of  seeded  raisins,  1  pound  of  currants,  % 
pound  of  candied  cherries,  %  pound  of  citron  and  orange  peel, 
shredded,  Vi  pound  of  blanched  almonds,  chopped  fine;  a  level 
teaspoon  of  cinnamon,  4  tablespoons  of  sugar,  the  grated  rind 
of  1,  and  juice  of  2,  oranges;  1  cupful  of  dry  cracker  crumbs, 
and  a  level  teaspoon  of  salt;  add  sufficient  grape  juice  to  moist- 
en. If  you  are  not  going  to  use  this  at  once,  do  not  add  the 
cracker  crumbs  until  baking  time. — A.  L.  B. 

FRUIT  MINCEMEAT. 

One  cup  chopped  apples,  1  cup  brown  sugar,  1  cup  seeded 
raisins,  1  cup  bread  crumbs  in  1  cup  sweet  cider,  2  rounding 


92  PIES    AND    PASTRY. 

tablespoons  butter,  1  beaten  egg,  1  teaspoon  each  cinnamon  and 
mace,  1  cup  cleansed  currants,  1  cup  chopped  walnut  meats. 
Mix  all  together  and  add  hot  water  to  moisten  as  ordinary 
mincemeat.  Bake  in  2  crusts. — M.  E.  S. 

MINCE  MEAT— Extra  Fine. 

One  pound  raisins,  1  pound  currants,  1  pound  beef  suet,  Va 
pound  candied  orange  and  citron  mixed,  1  pound  sugar,  3 
pounds  apples,  1%  teaspoons  mixed  spices,  1  tablespoon  salt,  1 
cup  boiled  cider,  1  cup  nut  meats  chopped  fine,  grated  rind  of 
2  lemons. — C.  A.  S. 

MINCE  MEAT. 

5  pounds  of  meat,  5  pounds  of  raisins,  5  pounds  of  currants, 
5  pounds  of  apples,  2^  pounds  suet,  1  pound  Brazil  nuts  and 
walnuts,  V-2  pound  lemon  and  orange  peel,  2  pounds  brown 
sugar,  2  quarts  sweet  cider,  1  quart  boiled  cider,  2  teaspoons  of 
cinnamon,  cloves,  allspice  and  nutmeg.  Cook  meat  in  water 
enough  to  cover.  When  tender  let  remain  in  water  until  cool. 
Chop  fine.  Mix  all  dry  ingredients  then  all  liquids. — Mrs.  W.  S. 

TO  GLAZE  PASTRY. 

Break  an  egg,  separate  the  yolk  from  the  white.  Beat  yolk 
for  a  short  time.  When  pastry  is  nearly  baked,  take  it  out  of 
oven,  brush  it'  over  with  the  beaten  yolk,  then  put  back  in  oven 
to  set  glaze. 


PIES    AND    PASTRY.  93 

ADDITIONAL    RECIPES 


Puddings  and  Other  Desserts. 

RAISIN   PUFFS. 

Two  cups  flour,  3  teaspoons  baking  powder,  1  cup  water,  2 
tablespoons  sugar,  1  cup  chopped  raisins,  2  tablespoons  melted 
butter,  2  eggs,  %  teaspoon  cinnamon,  a  little  cloves  and  nut- 
meg. Steam  'Vz  hour  in  buttered  cups  or  1  hour  in  mold. 

Dressing. — 2  cups  water,  %  cup  sugar,  1  tablespoon  butter, 
a  little  nutmeg;  boil  and  thicken  with  a  little  flour. — Mrs.  E.  B. 
G. 

CARROT  PUDDING— With  Butter. 

Grate  1  cup  of  raw  potato,  add  1  level  teaspoon  soda,  1  cup 
grated  raw  carrot,  1  cup  flour,  1  cup  brown  sugar,  %  cup  each 
of  floured  raisins  and  currants,  Vz  cup  melted  butter,  Vz  cup 
citron,  y2  teaspoon  cinnamon,  %  teaspoon  cloves,  V%  teaspoon 
nutmeg.  Steam  in  mold  for  3  hours. — E.  H.  W. 

CARROT  PUDDING— With  Suet. 

One  cup  grated  raw  carrots,  1  cup  grated  raw  potato,  2  cups 
flour  thoroughly  mixed  with  1  teaspoon  soda,  1  cup  chopped 
suet,  1  full  cup  brown  sugar,  1  scant  cup  raisins,  1  teaspoon 
cinnamon,  %  teaspoon  cloves,  %  teaspoon  nutmeg,  y2  cup 
citron.  Steam  in  closed  mold  3  hours.  Serve  with  whipped 
cream  or  foam  sauce. — E.  H.  W. 

FRUIT  PUDDING. 

Three  eggs,  %  cup  molasses  (dark),  3  large  apples,  chopped 
fine;  1  cup  flour,  1  cup  bread  crumbs,  teaspoon  soda,  1  cup 
raisins.  Steam  2  hours.  Any  good  sauce. — M.  D.  B. 

BLACK  PUDDING. 

Three  cups  flour,  1  cup  molasses,  1  cup  milk,  1  cup  raisins, 
butter  size  of  an  egg,  2  eggs,  1  teaspoon  soda,  1  teaspoon  cinna- 
mon, %  teaspoon  cloves,  %  teaspoon  ginger.  Steam  3  hours. 
Serve  with  any  good  pudding  sauce. — S.  B.  J. 

STEAMED  PUDDING. 

Half  cup  melted  butter  (scant),  2/s  cup  sugar,  Vz  cup  walnuts 
cut  fine,  y2  cup  raisins,  1  cup  flour,  2  cups  milk,  1  egg,  %  tea- 


PUDDINGS   AND    OTHER   DESSERTS  95 

spoon  cinnamon,  Vz  teaspoon  nutmeg,  1  teaspoon  salt,  2  tea- 
spoons baking  powder.  Steam  3  hours,  and  serve  with  any 
kind  of  sauce  or  whipped  cream. — M.  E.  S. 

PLUM  PUDDING— English. 

One  pound  raisins,  1  pound  currants,  1  pound  suet,  1  pound 
flour,  1  pound  bread  crumbs  grated,  1  pound  potatoes,  1  pound 
figs,  1  teaspoon  soda,  Vz  pound  nuts,  1  cup  molasses,  Vz  cup 
orange,  lemon,  citron  peel;  3  teaspoons  nutmeg,  1  teaspoon  each 
of  spices,  3  eggs.  Cook  8  hours,  by  steaming  in  pudding  molds. 
— C.  L.  S. 

ENGLISH    PLUM    PUDDING. 

One  pint  bread  crumbs,  1  cup  brown  sugar,  1  cup  syrup,  1 
cup  milk,  1  cup  raisins,  1  cup  currants,  Vz  cup  citron,  Vz  cup  of 
brandy,  3  tablespoons  suet,  4  tablespoons  flour,  4  eggs,  1  table- 
spoon each  cinnamon,  mace,  nutmeg;  Vz  teaspoon  cloves  and 
allspice.  Steam  4  hours.  Serve  with  hard  sauce. — Mrs.  R.  P.  B. 

THANKSGIVING  PUDDING. 

Chop  1  cup  of  raisins  and  mix  with  1  cup  of  flour.  Add  1 
cup  of  brown  sugar,  1  cup  of  chopped  suet,  Vz  teaspoon  each 
of  cinnamon,  allspice  and  cloves;  the  juice  and  grated  rind  of 
1  lemon,  a  little  finely  cut  citron  and  salt  to  taste.  Mix  all  to- 
gether and  add  1  cup  of  grated  raw  carrot  and  1  cup  of  grated 
raw  potato,  with  a  teaspoon  of  soda  dissolved  in  the  latter. 
Stir  well  and  steam  or  boil  in  a  mold  for  3  hours. 

Sauce — Cream  together  a  large  tablespoon  of  butter  and  a 
cupful  of  pulverized  sugar.  Beat  in  the  yolk  of  an  egg  and 
when  creamy  stir  in  the  beaten  white,  mixing  all  together  light- 
ly. Sprinkle  with  nutmeg. — Mrs.  O.  M.  M. 

MOCK  PLUM  PUDDING. 

Four  slices  of  dry  bread  soaked  in  cup  of  water;  cup  of 
either  raisins,  prunes  or  dry  figs;  spices;  3  eggs  lightly  beaten, 
cup  brown  sugar,  teaspoon  baking  powder.  Boil  in  bucket  for 
\Vt  hours. 

TURKISH  WAFERS. 

Chop  very  fine  dates,  figs  and  walnuts.  Roll  in  powdered 
sugar. 

OUR  FAVORITE  PUDDING. 

Mix  2  cups  bread  crumbs,  Vz  cup  butter,  Vz  cup  molasses,  1 
egg,  2A  cup  raisins,  Vz  teaspoon  soda  dissolved  in  1  cup  sweet 


%  PUDDINGS   AND    OTHER    DESSERTS 

milk,  %  teaspoon  cloves,  1  teaspoon  cinnamon,  a  pinch  of  mace 
and  salt,  %  cup  orange  peel  and  citron  mixed,  1  cup  walnuts. 
Boil  unceasingly  for  3  or  4  hours  in  boiling  water.  Cook  in  1 
pound  coffee  can  well  greased.  Serve  with  hard  sauce. — Mrs. 
G.  S.  W. 

STEAMED  FIG  PUDDING. 

Ten  soda  crackers  rolled  fine,  %  pound  dried  figs  chopped, 
1  cup  beef  suet  chopped  fine,  1  cup  brown  sugar,  2  eggs,  %  tea- 
spoon soda,  Vz  nutmeg,  2  tablespoons  brandy.  Steam  4  hours. — 
M.  D.  B. 

PRUNE  PUDDING. 

One  cup  chopped  raw  prunes,  1  cup  graham  flour,  1  cup 
sweet  milk,  2/z  cup  molasses  or  syrup,  2  eggs  well  beaten,  1 
heaping  teaspoon  of  soda,  %  teaspoon  of  cinnamon,  cloves,  nut- 
meg. Steam  2  hours. 

Sauce. — Butter  size  of  egg,  1  cup  of  sugar,  juice  of  1  lemon, 
1  egg  well  beaten,  6  tablespoons  boiling  water  added  one  at  a 
time.  Place  in  hot  water  until  hot  and  well  mixed.  Hard  sauce 
may  be  used  if  preferred. — Mrs.  C.  P.  H. 

CHOCOLATE  PUDDING. 

One-quarter  cup  butter,  1  cup  sugar,  yolks  of  2  eggs,  %  cup 
milk,  l^j  cups  flour,  3  teaspoons  baking  powder,  whites  of  2 
eggs,  1%  squares  Baker's  chocolate,  %  teaspoon  salt,  %  tea- 
spoon vanilla. 

Cream  the  butter  and  add  %  the  sugar  gradually.  Beat 
yolks  of  eggs  until  thick  and  lemon-colored,  and  add,  gradually, 
remaining  sugar.  Combine  mixtures,  and  add  milk  alternately 
with  flour  mixed  and  sifted  with  baking  powder  and  salt;  then 
add  whites  of  eggs  beaten  until  stiff,  melted  chocolate  and  va- 
nilla. Bake  in  an  angel-cake  pan;  remove  from  pan;  cool;  fill 
the  center  with  whipped  cream,  sweetened  and  flavored,  and 
pour  around. 

Chocolate  Sauce. — Boil  1  cup  sugar,  */&  cup  water,  and  a  few 
grains  cream  of  tartar  until  of  the  consistency  of  a  thin  syrup. 
Melt  1%  squares  Baker's  chocolate  and  pour  on  gradually  the 
hot  syrup.  Cool  slightly,  and  flavor  with  %  teaspoon  vanilla. — 
Mrs.  H.  T. 

ORANGE  PUDDING. 

Juice  of  4  oranges,  yolks  of  4  beaten  eggs,  %  cup  sugar, 
whites  of  4  eggs  beaten  stiff,  1  cup  of  cream  whipped  stiff. 
Melt  1  tablespoon  gelatine  in  very  little  hot  water  and  add  at 
the  last.— S.  B.  J. 


PUDDINGS    AND    OTHER    DESSERTS  97 

PLAIN  CUSTARD. 

Scald  2  cups  sweet  milk  in  a  double  boiler;  yolks  of  4  eggs 
beaten  light;  add  to  them  3  tablespoons  sugar  and  1  tablespoon 
flour.  Add  this  mixture  to  the  milk,  cook  until  it  thickens,  stirr- 
ing constantly.  Flavor  with  1  teaspoon  vanilla. — M.  X.  M. 

FANCY  CUSTARD. 

Prepare  custard  as  given  above  and  put  alternate  layers  of 
custard  and  pineapple,  chopped  nuts  or  cocoanut,  until  glass  is 
%  filled.  Beat  whites  of  eggs  stiff,  sweeten  and  place  on  top  of 
custard.  A  cherry,  chopped  nuts  or  cinnamon  or  nutmeg  may 
be  put  upon  the  meringue  or  whipped  cream. — M.  X.  M. 

STEAMED  CUSTARD. 

Take  a  fresh  egg  and  beat  it  up  quite  lightly.  Mix  with  it 
V-j  cup  of  milk.  If  the  custard  is  liked  sweet  add  a  little  sugar 
and  extract,  or  if  with  the  flavor  of  salt  add  a  pinch  of  salt. 
Butter  a  cup,  pour  in  the  mixture  and  steam  in  boiling  water 
till  set.  If  over-done  it  will  get  curdled. — F.  T. 

GRAPE  WHIP. 

Half  box  gelatin,  1  pint  grape  juice,  %  cup  cold  water,  %  cup 
sugar  (or  less  if  the  grape  juice  is  very  sweet).  Cover  the 
gelatin  with  the  cold  water  and  let  it  soak  for  %  hour.  Add 
the  sugar  and  stand  the  mixture  over  hot  water  and  stir  until 
dissolved.  Pour  in  the  grape  juice;  put  aside  until  partly  jellied, 
then  beat  with  an  ordinary  egg  whip  until  the  whole  mixture 
is  like  the  white  of  beaten  egg.  Turn  at  once  into  a  mold  to 
harden.  Orange  may  be  substituted  for  the  grape  juice,  and 
makes  a  very  delicate  dessert. 

COFFEE  PUFF. 

One  egg  beat  thoroughly,  add  2/3  cup  sugar  and  beat  together; 
1  tablespoon  of  corn  starch  mixed  with  a  little  milk  and  add  to 
the  above.  Make  1  strong  cup  of  coffee  and  put  in  double  boiler. 
When  good  and  hot  stir  in  the  above.  Let  boil  until  it  thickens. 
When  cold  add  %  pint  of  whipped  cream;  save  out  enough  to 
serve  on  top. — F.  N.  L. 

PEACH  FLUFF. 

Materials — Whites  of  2  eggs,  1  cup  of  peach  pulp  either 
fresh  or  canned,  %  cup  sugar,  1  tablespoon  lemon  juice.  Beat 


98  PUDDINGS   AND    OTHER    DESSERTS 

eggs  until  stiff  and  dry.  Add  gradually  fruit  pulp  and  sugar 
and  lemon  juice.  Beat  mixture  until  stiff.  Place  on  ice  until 
ready  to  serve.  Serve  with  cream  or  fruit  sauce. — K.  D.  G. 

CREAM  PUDDING. 

Two  and  a  half  cups  cream,  1  cup  sugar,  vanilla  to  taste. 
Whip  cream  stiff,  add  sugar  slowly.  Dissolve  package  gelatin  in 
V-2  cup  water  and  add  to  cream.  Set  on  ice  or  in  cool  place  till 
stiff. 

CORN  STARCH  PUDDING. 

Three  eggs,  1  tablespoon  butter,  2  tablespoons  cornstarch, 
%  cup  sugar,  2  cups  water,  vanilla. 

COFFEE  CREAM. 

One  pint  strong  coffee,  1  cup  sugar,  2  eggs,  2  tablespoons  corn- 
starch.  Mix  the  starch  and  sugar  thoroughly  and  add  to  boiling 
coffee.  Cook  in  a  double  boiler  until  done,  and  then  pour 
slowly  over  the  beaten  eggs.  Serve  in  ten  sherbet  glasses  with 
whipped  cream. — B.  R.  P. 

CHOCOLATE   BLANC   MANGE. 

Half  box  gelatine,  1  pint  cream  or  rich  milk,  1  cup  grated 
chocolate,  12  tablespoons  of  sugar.  Boil  milk,  then  stir  in 
chocolate.  Let  come  to  a  boil  again,  then  add  sugar  and  gela- 
tine, and  flavor  to  taste.  Put  in  molds  in  a  cool  place. 

PINEAPPLE  SNOW. 

One  small  can  grated  pineapple,  1  cup  water,  4  dessert 
spoons  cornstarch,  juice  of  1  lemon,  whites  of  4  eggs,  sugar  to 
taste. 

Add  pineapple  to  water  in  which  the  cornstarch  has  been 
dissolved  and  boil  for  20  minutes.  Add  juice  of  1  lemon  and 
sugar  to  the  beaten  whites  of  eggs,  and  add  to  the  boiled  mix- 
ture. Serve  cold  with  cream. — B.  R.  P. 

MARSHMALLOW  PUDDING. 

One  tablespoon  Knox's  gelatin,  1  cup  warm  water.  Dissolve; 
then  add  whites  of  2  eggs,  not  beaten;  1  cup  sugar.  Beat  % 
hour.  When  thick  add  %  can  grated  pineapple  or  any  chopped 
fruit  or  nuts.  Pour  in  wet  mold.  Serve  with  cream. — L.  C.  W. 

MARSHMALLOW  TRIFLE. 

Cut  %  pound  marshmallows  into  small  pieces  and  mix  with 
%  pint  stiffly  beaten  cream  flavored  with  sherry.  Serve  in 


PUDDINGS    AND    OTHER    DESSERTS  99 

frappe  glasses  with  2  or  3  strawberries  or  candied  cherries  on 
top.— A.  T.  S. 

Marshmallows  soaked  in  orange  juice  over  night  and  served 
in  frappe  glasses  with  whipped  cream  on  top  and  2  or  3  straw- 
berries makes  a  pretty  and  light  dessert. — A.  T.  S. 

PINEAPPLE  PUDDING. 

One  pint  cream,  1  cup  sugar,  4  eggs,  1  quart  can  of  sliced 
pineapple.  Pour  the  pineapple  juice  in  a  sauce  pan,  add  sugar, 
put  on  and  boil  till  a  good  syrup,  then  add  the  eggs  which 
should  be  thoroughly  beaten;  cook  a  few  minutes  longer,  stir- 
ring all  the  time;  when  done,  remove  from  fire  and  allow  to  be- 
come cold.  Add  whipped  cream  and  the  finely  chopped  pine- 
apple. Put  the  mixture  in  a  mold  and  pack  in  ice  and  rock 
salt.  Allow  to  freeze  about  4  hours. — Mrs.  T.  B.  R. 

SNOW  PUDDING. 

Half  box  of  Knox  gelatin  in  a  little  cold  water.  Let  it  stand 
10  minutes,  then  pour  over  it  a  pint  of  boiling  water,  2  cups 
of  sugar,  the  rind  and  juice  of  2  lemons.  Let  stand  until  it 
begins  to  stiffen  (which  will  be  about  1  or  1%  hours).  Then 
stir  into  it  the  whites  of  2  eggs  beaten  to  a  stiff  froth.  Beat 
all  together  until  white  and  stiff;  put  into  small  glasses  to 
mold.  When  ready  to  use  turn  out  on  dish  and  serve  with  soft 
custard. 

SOFT  CUSTARD. 

Beat  the  yolks  of  the  2  eggs;  add  3  tablespoons  of  sugar 
and  a  pint  of  milk.  Put  on  the  stove  and  stir  until  it  thickens. 
Do  not  let  it  boil.— S.  D. 


PRUNE   SOUFFLE. 

Whites  of  4  eggs,  1  cup  sugar,  1  teaspoon  cream  tartar;  beat 
till  very  stiff,  then  add  1  cup  cooked  prunes,  stoned  and 
chopped.  Bake  very  slowly  for  1  hour,  putting  dish  in  pan  of 
water.  Serve  with  cream,  either  whipped  or  plain. 

PRUNE  WHIP. 

One  big  cup  of  prunes,  stewed,  pitted  and  mashed;  whites  of 
2  eggs  well  beaten,  V±  teaspoon  cream  tartar,  ^4  cup  of  sugar, 
a  little  vanilla.  Mix  together  and  put  in  oven  for  about  10 
minutes.  Serve  cold  with  cream. — Mrs.  S.  S. 


100  PUDDINGS   AND    OTHER    DESSERTS 

JELLIED  PRUNES. 

Pick  over,  wash  and  soak,  %  pound  of  prunes  in  2  cups 
cold  water;  cook  in  same  water  until  soft.  Remove  prunes, 
stone  and  cut  in  small  pieces.  To  prune  water  add  enough 
boiling  water  to  make  2  cups.  Soak  2Y^  tablespoons  granulated 
gelatin  in  ^  cup  cold  water,  dissolve  in  hot  liquid;  add  1  cup 
sugar,  %  cup  lemon  juice,  then  strain;  add  prunes;  mold  and 
chill.  Stir  twice  while  cooking  to  prevent  prunes  from  settling. 
— L.  K. 

QUINCE  TAPIOCA. 

Cook  tapioca  in  water  until  clear  and  thick  as  jelly.  Sweeten 
to  taste,  and  flavor  with  nutmeg  and  lemon  juice.  Then  put  in 
a  buttered  pudding  dish,  in  layers,  with  chopped  preserved 
quinces.  Cover  the  top  with  a  meringue  made  of  the  whites 
of  2  eggs,  whipped  stiff  with  2  tablespoons  of  powdered  sugar; 
set  it  in  a  slow  oven  and  brown  delicately.  Serve  with  the 
syrup  drained  from  the  fruit  as  a  sauce,  or  with  whipped 
cream. 

APPLE  CUP. 

Put  Vz  pint  milk  in  a  sauce  pan  over  the  fire;  moisten  3 
tablespoons  flour  with  a  little  cold  milk;  stir  it  into  the  hot 
milk  and  stir  until  smooth  and  thick.  Take  from  fire  and  add 
beaten  yolks  of  4  eggs.  Beat  whites  of  eggs  to  a  stiff  froth  and 
stir  them  in.  Have  nice  sound  apples  pared  and  chopped  fine. 
Mix  them  in  the  batter;  fill  into  greased  custard  cups;  stand  in 
a  pan  of  boiling  water  and  bake  in  a  moderate  oven  about  15 
or  20  minutes.  Serve  hot  with  hard  or  foam  sauce. — Mrs.  E.  J. 
McK. 

APPLE    DUMPLING. 

One  pint  flour,  1  tablespoon  lard,  1  teaspoon  baking  powder, 
salt,  cold  water;  roll  out  and  put  Vz  apple  in  each. — L.  K. 

AMBER  PUDDING. 

Cook  together  1  pound  of  pared  and  cored  apples,  3  ounces 
of  butter  and  the  juice  and  grated  rind  of  a  lemon,  until  tender. 
Remove  from  the  stove  and  stir  in  the  beaten  yolks  of  3  eggs; 
then  bake  the  mixture  in  pie  crust.  When  brown  spread  with 
a  meringue  of  the  whites  beaten  light  with  3  tablespoons  sugar, 
and  let  this  brown. — Mrs.  O.  M.  M. 


PUDDINGS   AND    OTHER    DESSERTS  101 

MINUTE  PUDDING. 

Scald  2  cups  milk  in  a  double  boiler;  mix  1  cup  flour  smooth 
with  1  cup  cold  milk,  2  beaten  eggs,  and  salt.  Add  2  cups  boil- 
ing water  to  hot  milk.  When  it  boils  add  the  flour  and  egg  mix- 
ture; stir  and  beat  for  a  minute,  then  cook  10  or  15  minutes. 
Serve  with  lemon  sauce. — L.  K. 

COTTAGE  PUDDING. 

Two  heaping  cups  flour,  2  teaspoons  baking  powder,  %  tea- 
spoon salt,  1  egg,  %  cup  sugar,  2  tablespoons  melted  cottolene,  1 
cup  milk.  Bake  in  moderate  oven. — L.  K. 

SPONGE    PUDDING. 

Half  cup  flour,  J/4  cup  sugar,  1  pint  milk,  boiled ;  L4  cup  butter, 
yolks  of  5  eggs,  whites  of  3  eggs.  Mix  the  sugar  and  flour,  wet 
with  a  little  cold  milk,  and  stir  into  the  boiling  milk.  Cook  un- 
til it  thickens  and  is  smooth.  Add  the  butter  and  when  well 
mixed,  stir  it  into  the  well-beaten  yolks  of  the  eggs.  Then  add 
the  whites  beaten  stiff.  Rake  in  cups  or  in  a  shallow  pan,  in 
a  hot  oven.  Stand  the  dish  in  a  pan  of  hot  water,  while  in  the 
oven.  Serve  with  cream  sauce.  This  is  fine. — E.  C. 

DATE  PUDDING. 

Three  eggs  beaten  separately,  %  cup  sugar,  pinch  of  salt,  V<z 
cup  of  dates  (cut  up)  and  dusted  with  flour;  %  cup  English 
walnuts  (chopped),  1  cup  bread  crumbs,  1  teaspoon  of  baking 
powder  in  the  bread  crumbs.  Bake  in  buttered  dish  and  place 
in  pan  of  water  for  about  %  hour.  Serve  with  whipped  cream 
or  anv  preferred  sauce. — Mrs.  F.  F.  C. 

FIG  PUDDING. 

Whites  of  8  eggs  beaten  stiff,  1  cup  of  sugar,  %  pound  of 
figs  chopped  fine,  flavor  with  vanilla.  Bake  in  slow  oven  15 
or  20  minutes.  Eat  with  whipped  cream. — M.  D.  B. 

BAKED  INDIAN  PUDDING. 

Two  tablespoons  of  Indian  meal,  %  cup  molasses,  1  quart 
milk,  1  egg,  butter  %  the  size  of  an  egg,  %  tablespoon  ginger, 
1  teaspoon  salt.  Boil  1  pint  of  the  milk,  and  pour  it  boiling  on 
the  meal,  then  turn  in  the  molasses,  and  next  the  cold  milk, 
butter,  ginger,  salt,  and  egg.  Bake  1  hour  in  a  moderate  oven. 
Serve  with  cream. 


102  PUDDINGS    AND    OTHER    DESSERTS 

INDIAN  PUDDING. 

Two  and  a  half  pints  of  milk,  3  tablespoons  corn  meal,  y?, 
cup  molasses.  Cook  together  in  sauce  pan  until  quite  thick; 
then  add  Va  pint  cold  milk,  1  egg,  1  tablespoon  butter,  2  tea- 
spoons salt,  Vi:  teaspoon  cinnamon.  Bake  slowly  several  hours. 

DELICIOUS  RICE  PUDDING. 

Boil  2  tablespoons  of  rice  until  done  and  dry.  Then  add  1 
pint  milk,  a  pinch  of  salt,  a  small  piece  of  butter.  Put  in  the 
range  to  boil.  Beat  the  yolks  of  2  eggs  with  4  tablespoons 
sugar.  Pour  milk  and  rice  over  the  egg  and  sugar  while  boiling, 
stirring  all  the  time  to  keep  from  curdling.  Beat  whites  of  eggs 
and  spread  over  the  top.  Put  in  oven  to  brown  slightly. — E.  W. 
C. 

QUEEN  OF  PUDDINGS. 

One  pint  fine  sifted  bread  crumbs,  1  quart  milk,  1  cup  sugar, 
grated  rind  of  1  lemon,  4  eggs,  yolks  only;  piece  of  butter  size 
of  egg.  Bake,  but  do  not  allow  to  become  watery.  Spread  a 
glass  of  currant  jelly  on  this  and  add  the  well-beaten  whites  of 
the  eggs  mixed  with  5  tablespoons  sugar  and  juice  of  lemon. 
Place  in  oven  to  brown. — H.  W.  M. 

DAINTY    DESSERT. 

fake  cup  cakes  2  or  3  days  old  and  hollow  them  out  care- 
fully into  little  cups.  Fill  with  cut  and  sweetened  strawberries 
and  serve  with  a  spoonful  of  whipped  cream  on  top. — Mrs.  0. 
M.  M. 

SNOW  SAUCE. 

Cream  together  2  tablespoons  butter,  1  cup  of  powdered 
sugar  and  a  whole  egg.  When  smooth  add  a  speck  of  salt  and 
a  teaspoon  of  vanilla.  Just  before  serving  blend  carefully  with 
a  cup  of  whipped  cream. — B.  C.  C. 

STRAWBERRY  CREAM  OR  SAUCE. 

One  cup  berries  mashed;  sweeten  to  taste;  beat  in  whites 
of  2  eggs.  Pour  over  cakes  and  serve. — L.  K. 

A  NICE  PUDDING  SAUCE. 

Four  tablespoons  butter,  3  tablespoons  thick  cream,  1  cup  of 
powdered  sugar,  yolks  of  3  eggs.  Beat  all  well  together,  and 
just  before  serving,  stir  in  the  whites  that  have  been  beaten 
stiff.  Flavor  to  taste.— M.  E.  S. 


PUDDINGS    AND    OTHER    DESSERTS  103 

FOAM    SAUCE. 

Into  the  beaten  yolk  of  1  egg  stir  1  teaspoon  of  flour  mixed 
with  2  tablespoons  sugar.  Set  the  dish  into  hot  water  and  pour 
into  the  mixture  1  cup  boiling  water,  stirring  well.  Cook  for 
5  or  10  minutes;  then  beat  into  it  the  white  of  1  well-beaten  egg. 
— E.  H.  W. 

RICE  CREAM  SHAPE— Very  Good. 

One-half  ounce  gelatine,  1  cup  milk,  1  cup  boiled  rice,  ¥2 
cup  cream,  whites  of  4  eggs;  flavor  with  lemon  and  a  few  drops 
almond.  Soak  gelatine  in  a  little  milk;  boil  the  cup  of  milk, 
add  the  gelatine,  rice  and  sugar.  When  partly  stiff  add  the 
cream  and  whites  of  eggs  separately.  Pour  into  molds  and 
serve  writh  cream  or  a  custard  made  from  the  yolks  of  eggs. 


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Cakes. 

BAKING  CAKE. 

The  general  rule  in  baking  cake  is  to  bake  in  a  rising  heat. 
After  the  heat  has  "set"  the  minute  air  cells  or  made  them  firm, 
then  decrease  the  heat.  If  heat  be  suddenly  withdrawn,  or  very 
much  lowered,  a  cake,  though  fully  risen,  will  fall. 

DELICATE  CAKE. 

One  cup  of  butter,  1  cup  of  milk,  3  cups  of  sugar,  whites  of 
8  eggs,  4  cups  of  flour  (after  sifting),  2  teaspoons  yeast  powder. 
Flavor.— Mrs.  C.  P.  H. 

COMPANY  CAKE. 

Sift  2  teaspoons  baking  powder  into  3  cups  of  sifted  flour. 
Beat  4  eggs;  add  2  cups  fine  sugar;  stir  gradually  into  eggs;  Vz 
cup  cold  water.  Add  lightly  prepared  flour.  Lastly  stir  in  % 
cup  of  melted  butter.  Flavor. — Mrs.  C.  P.  H. 

POTATO  CAKE. 

Mix  in  following  order:  2  cups  sugar,  1  cup  butter,  4  eggs 
(whites  beaten  separately),  %  cup  of  milk,  1  cup  mashed  pota- 
toes, 1  scant  cup  of  chocolate,  2  cups  of  flour,  V-2  teaspoon  of 
cinnamon,  1  teaspoon  of  cloves,  1  teaspoon  of  alspice,  1  cup  of 
chopped  walnuts,  IVs  teaspoons  of  baking  powder. — S.  V.  D. 

ONE-EGG  LAYER  OR  LOAF  CAKE— Delicious. 

Two  cups  flour,  1  cup  sugar,  use  vanilla  or  lemon  flavoring, 
2  heaping  teaspoons  baking  powder.  Sift  all  together  in  bowl. 
Add  1  cup  of  sweet  milk,  3  tablespoons  of  melted  butter,  and 
drop  in  the  unbeaten  egg.  Stir  all  together  and  bake  in  2  layers 
in  well-buttered  pans  that  have  been  sprinkled  with  dry  flour. 
This  recipe  can  be  used  in  lots  of  different  ways.  By  adding  1 
cup  of  seeded  raisins,  and  a  little  citron  makes  a  delicious  loaf 
cake  or  cup  cakes  and  different  fillings.  It  is  always  light  and 
delicious. — J.  P.  B. 

ONE-EGG  CAKE. 

One  heaping  tablespoon  of  butter,  melted;  1  cup  sugar,  yolk 
of  1  egg,  %  cup  of  milk,  1  cup  of  flour  with  1  teaspoon  baking 


106  CAKES 

powder,  pinch  of  salt,  2  tablespoons  ground  chocolate,  white  of 
1  egg  beaten  stiff  lastly.— Mrs.  F.  F.  G. 

A  RICH,  DELICIOUS  CAKE— (No  Eggs  or  Milk.) 

Cream  together  %  cup  butter  and  1  cup  sugar,  1  teaspoon 
each  of  cinnamon,  nutmeg,  allspice  and  cloves;  add  1  cup  seeded 
raisins.  Stir  a  teaspoon  of  soda  into  a  little  warm  water;  stir 
it  into  1  cup  sour  apple  sauce.  Let  it  foam  over  the  ingredients 
in  the  bowl;  mix  well,  then  add  2  cups  flour.  Bake  in  loaf. 
(Cook  apple  sauce  without  sugar.) 

1-2-3-4  CAKE. 

One  cup  butter,  2  sugar,  3  flour,  4  eggs,  1  cup  cold  water,  3 
teaspoons  baking  powder. — L.  K. 

SWEET  CREAM  CAKE. 

Break  2  eggs  into  a  cup.  Fill  the  cup  up  with  sweet  cream. 
Pour  into  mixing  bowl.  Add  1  cup  white  sugar.  Mix.  Add  1 
full  cup  Hour  sifted  with  1  teaspoon  baking  powder.  Flavor. 

SOUR  CREAM  CAKE. 

Break  1  egg  into  a  cup,  fill  the  cup  with  sour  cream,  thin. 
Pour  into  mixing  bowl.  Add  1  cup  sugar;  mix.  Add  1%  cups 
flour  sifted  with  a  scant  %  teaspoon  of  soda.  Pinch  of  salt. 
Flavor. 

CAKE— "Lightening,"  or  "Quick." 

Dry:  One  and  a  half  cups  flour,  %  cup  sugar,  2  teaspoons 
baking  powder,  %  teaspoon  salt.  Liquid:  One-quarter  cup 
melted  butter.  Break  2  eggs  into  cup  and  fill  up  with  milk. 
Pour  liquid  into  dry  ingredients.  Flavor.  Beat  2  minutes. 
Spread  batter  thicker  around  edges.  Use  cool  oven. 

TAFT  CAKE. 

One  and  a  half  cups  sugar,  2  cups  flour,  2  level  teaspoons 
soda,  2  level  teaspoons  cinnamon,  %  teaspoon  cloves,  3  table- 
spoons cornstarch,  %  teaspoon  nutmeg.  Sift  all  together.  Toss 
in  1  cup  walnuts,  1  cup  raisins;  stir  all  together.  One  and  a 
half  cups  apple  sauce,  %  cup  melted  butter.  Beat  well  together. 
Bake  1  hour.— Mrs.  R.  P.  B. 

GRANDMOTHER'S  CAKE. 

Two  eggs,  V-2  cup  butter,  IMj  cups  sugar,  3  cups  flour,  1  cup 
milk,  1  teaspoon  cream  tartar,  %  soda  spice. — Mrs.  J.  L.  W. 


CAKES  107 

SPONGE  CUP  CAKES. 


2  eggs,  1  cup  sugar,  4  tablespoons  water,  1  cup  flour,  1  tea- 
spoon baking  powder,  1  teaspoon  flavoring. — B.  R.  P. 


SPONGE  CAKE. 

1  cup  sugar,  Mi  cup  milk  and  warm  water,  4  eggs,  1  cup 
flour,  1  teaspoon  baking  powder,  flavoring.     Mix  yolks  of  eggs 
and  sugar  to  a  cream;  add  water,  then  flour  with  baking  pow- 
der; last  whites  of  eggs  beaten  to  a  froth.     Bake  in  rather  slow 
oven — M.  D.  B. 

VELVET  SPONGE  CAKE. 

2  eggs  beaten  light;  beat  in  1  cup  of  powdered  sugar,  l/2  cup 
flour.    Next  Vi  cup  flour  sifted  with  1  teaspoon  baking  powder, 
and  lastly   Vz    (scant)    cup   of  boiling    water,    very    gradually. 
Bake  gradually  in  buttered  tin. — W.  S. 

CREAM  SPICE  CAKE. 

Two  cups  brown  sugar,  2  cups  flour,  V*  cup  butter,  1  cup 
sour  cream,  3  eggs,  1  teaspoon  soda,  2  teaspoons  each  of  cinna- 
mon (scant),  cloves  and  allspice,  and  a  little  nutmeg. — Mrs. 
W.  S. 

CHINESE  NUT  CAKE. 

One  cup  butter,  2  cups  sugar,  1  teaspoon  each  cinnamon  and 
nutmeg,  %  teaspoon  allspice,  %  teaspoon  salt,  1  M>  cups  chopped 
walnuts,  4  eggs,  beaten  separately,  3  cups  flour  with  2  teaspoons 
baking  powder,  1  cup  water.  Bake  45  minutes  for  loaf,  15 
minutes  for  layers.  Moderate  oven. — M.  X.  M. 


BOILED  RAISIN  CAKE— Fine. 

Cover  1V6  cups  raisins  (seeded)  with  boiling  water  and  let 
simmer  for  20  minutes.  Then  allow  to  cool.  Sift  together  1% 
cups  flour  and  1  teaspoon  soda.  Cream  %  cup  sugar  with  1A 
cup  of  butter.  Add  to  this  %  cup  of  the  raisin  water  and  1 
egg  beaten  lightly  (yolk  and  white)  and  a  little  of  the  flour. 
Beat  lightly  and  then  add  the  rest  of  the  flour,  together  with  Va 
teaspoon  nutmeg,  1  teaspoon  cinnamon,  and  1  tablespoon  grated 
cocoa  or  chocolate.  Flour  raisins  and  Vz  cup  English  walnuts 
and  add.  Beat  thoroughly,  pour  into  pan  lined  with  greased 
paper  and  bake  in  moderate  oven. — E.  C. 


108  CAKES 

ENGLISH  SODA  CAKE. 

Two  pounds  flour,  %  pound  lard,  %  pound  butter,  1  pound 
sugar  (light  brown),  1%  pounds  currants,  %  pound  citron,  2 
teaspoons  soda,  4  eggs.  Mix  dry  ingredients  first;  put  together 
with  as  much  milk  as  will  make  a  medium  batter.  Bake  in  very 
slow  oven  2  hours. 

TUMBLER  CAKE. 

One  tumbler  sugar,  1  tumbler  flour  (sifted  twice),  1  tea- 
spoon baking  powder.  Break  2  eggs  in  tumbler;  fill  glass  with 
milk;  add  3  tablespoons  melted  butter;  mix  all  together  and 
flavor  with  vanilla. — S.  B.  J. 

HARD    TIMES    CAKE. 

One  cup  sugar.  1  cup  hot  water,  1  cup  raisins,  2  cups  flour,  3 
tablespoons  shortening,  1  cup  chocolate,  spices  to  taste,  cinna- 
mon, mace  and  clove;  2  teaspoons  baking  powder;  nuts  if  de- 
sired. Boil  sugar,  raisins,  shortening  5  minutes.  Let  cool  and 
bake  in  layers,  \vith  soft  filling. — C.  W.  S. 

CHOCOLATE    SPICE    CAKE. 

.One-half  cup  butter,  1  cup  sugar,  %  cup  milk,  2  eggs,  \Vz 
teaspoons  baking  powder,  1%  cups  flour,  to  which  add  %  tea- 
spoon clove,  %  teaspoon  nutmeg,  %  teaspoon  cinnamon,  4  tea- 
spoons grated  chocolate. — L.  C.  W. 

ECONOMICAL    SPICE    CAKE. 

One  cup  brown  sugar,  1  cup  water,  2  cups  raisins  cut  fine, 
Va  or  V±  cup  shortening  (Crisco),  1  teaspoon  cinnamon,  %  tea- 
spoon cloves,  a/4  teaspoon  nutmeg,  Vz  teaspoon  salt.  Mix  and 
let  boil  3  minutes  (stirring).  Let  cool  and  add  1  teaspoon  soda 
dissolved  in  hot  water,  2  cups  flour  unsifted  (level),  %  tea- 
spoon baking  powder  in  flour.  Bake  in  moderate  oven  about 
40  minutes.— H.  W.  M. 

SPICE    CAKE. 

One  cup  brown  sugar,  y3  cup  butter,  V-2  cup  strong  coffee,  V-2 
cup  chopped  raisins,  %  cup  chopped  walnuts,  \2/$  cups  flour, 
sifted  before  measuring,  %  teaspoon  each  of  cloves,  cinnamon 
and  soda,  1  egg.  Bake  in  loaf. — B.  R.  P. 

SPICE  CAKE  (Delicious). 
Three  eggs,  save  the  white  of  one  for  frosting,  1  full  cup  of 


CAKES  109 

brown  sugar,  %  cup  of  white  sugar,  1  cup  sour  cream  with 
soda  enough  to  sweeten,  perhaps  Vz  teaspoon,  3  tablespoons 
olive  oil,  1  teaspoon  cinnamon,  1  teaspoon  vanilla,  %  nutmeg 
grated,  1%  cups  of  flour,  almost  2  cups,  1  teaspoon  salt,  1  tea- 
spoon baking  powder  (heaping).  Cook  in  slow  oven. 

Frosting — White  of  1  egg,  well  beaten,  1  teaspoon  cold 
water,  1  cup  powdered  sugar,  vanilla. — Mrs.  S.  S. 

SPICE    CAKE  (Use  all  the  time— very  good). 

One  cup  butter,  1  cup  sour  milk,  2  eggs,  1  teaspoon  soda,  % 
teaspoon  ginger,  2  teaspoons  cinnamon,  2  cups  sugar,  3  cups 
flour,  1  cup  raisins,  Va  teaspoon  cloves,  1  teaspoon  nutmeg. — 
L.  K. 

APPLE   SPICED   CAKE. 

One  cup  sugar,  YT,  cup  butter,  1  cup  sour  apple  sauce  (hot), 
V-2  teaspoon  cinnamon,  %  teaspoon  cloves,  Vz  teaspoon  nutmeg, 
1  pinch  of  salt,  1  cup  of  raisins,  chopped,  1  cup  of  English  wal- 
nuts, chopped,  1%  cups  flour  with  1  level  teaspoon  soda  mixed 
in  it  (no  eggs,  no  milk).  Bake  in  a  loaf,  slowly. — Mrs.  F.  F.  C. 

DRIED   APPLE    CAKE. 

Soak  2  cups  dried  apples  over  night.  In  the  morning  drain 
and  chop  fine;  add  1  cup  of  molasses  and  let  boil  slowly  on  the 
back  of  the  stove  until  the  molasses  has  thickened;  let  cool. 
Add  the  following:  1  cup  of  butter,  1%  cups  brown  sugar,  3% 
cups  flour,  %  cup  sour  milk,  3  eggs,  1  teaspoon  soda,  pinch  of 
salt,  cloves,  allspice  and  cinnamon,  teaspoon  of  each. — M.  D.  B. 

MY    SISTER'S    BREAD    CAKE— Fine. 

Piece  of  dough  large  enough  for  a  loaf,  1%  cups  sugar,  %  cup 
butter,  1A  cup  milk,  3  eggs  beaten  separately,  1  small  teaspoon 
saleratus,  1  teaspoon  cinnamon,  ^  teaspoon  nutmeg,  %  teaspoon 
cloves,  1  cup  chopped  raisins,  1  cup  currants.  Mix  thoroughly 
together  and  then  knead  into  loaf  well.  Add  whites  of  eggs 
last.  Let  raise  20  minutes  and  bake  1  hour,  or  until  cooked. — 
Mrs.  J.  M.  F. 

QUICK    COFFEE    CAKE. 

Two  cups  flour  (sifted),  2  teaspoons  baking  powder,  %  cup 
sugar,  %  teaspoon  of  salt,  1  tablespoon  melted  butter,  1  egg, 
sweet  milk  to  make  a  thin  batter.  Pour  in  pan  and  put  %  cup 
of  sugar  and. sprinkle  cinnamon  on  top  and  bake  in  a  moderate 
oven. — S.  E.  D. 


110  CAKES 

GINGER    CAKE    WITHOUT    BUTTER    OR    EGGS. 

One  cup  molasses,  3  tablespoons  of  melted  lard,  1  teaspoon 
allspice,  1  teaspoon  cloves,  2  teaspoons  ginger,  1  teaspoon  cinna- 
mon, 1  teaspoon  salt,  1  cup  of  boiling  water,  1  cup  of  raisins, 
enough  flour  to  thicken.  Bake  in  slow  oven. — Mrs.  F.  H.  L. 

SOFT    GINGERBREAD. 

Mix  in  order  in  which  given,  1  cup  granulated  sugar,  1  cup 
butter,  yolks  of  3  eggs,  beaten,  1  cup  Orleans  molasses,  1  cup 
buttermilk  or  sour  cream  with  2  teaspoons  soda  in  milk,  2% 
cups  flour  with  1  teaspoon  baking  powder,  1  teaspoon  lemon,  1 
teaspoon  ginger,  1  teaspoon  allspice,  beaten  whites  of  the  3  eggs 
whipped  in  with  the  last  of  the  flour.  Bake  slowly. — S.  D. 

FRUIT    GINGERBREAD. 

One  cup  sugar,  1  cup  New  Orleans  molasses,  1  slice  butter, 
Vz  inch  thick  (melted),  1  teaspoon  cinnamon,  1  teaspoon  ginger 
(scant),  1  teaspoon  soda  in  1  cup  of  boiling  water,  3  cups  of 
flour,  1  cup  chopped  raisins,  1  cup  chopped  walnuts,  2  egg» 
dropped  in  whole  the  last  thing.  Bake  in  slow  oven. — Mrs.  F. 
F.  C. 

SOFT    (PLAIN)     GINGERBREAD. 

One-half  cup  sugar,  Vi  cup  butter  or  Crisco,  2  eggs  beaten 
separately,  1  cup  New  Orleans  molasses  (scant),  1  teaspoon  cin- 
namon, 2  teaspoons  ginger  (scant),  %  teaspoon  allspice,  2  cups 
flour.  Stir  well  into  batter  %  cup  sour  milk  with  1  level  tea- 
spoon soda  in  it.  Bake  in  slow  oven. — Mrs.  F.  F.  C. 

NOVELTY    GINGERBREAD. 

Cream  together  %  cupful  of  sugar  and  %  cupful  of  butter. 
Add  Vz  cupful  of  molasses  and  %  cupful  of  hot  water  in  which 
is  dissolved  1  teaspoon  of  soda.  Beat  this  mixture  thorough- 
ly and  add  1  beaten  egg  and  1  teaspoon  of  ginger.  Stir  in  1% 
cups  of  flour,  beat  hard  and  pour  into  long,  shallow  pan.  When 
baked  cut  across  and  remove  half  from  the  pan.  Cover  the 
other  half  with  marshmallows  and  return  to  the  oven  until  they 
are  soft  and  puffy.  Then  put  the  other  half  of  the  cake  on 
top  and  press  down  gently.  Serve  warm. — Mrs.  O.  M.  M. 

GERMAN    APPLE    CAKE. 

Beat  the  yolks  of  2  eggs  and  add  la/2  cups  of  milk,  1  tea- 
spoon of  melted  butter,  %  teaspoon  of  salt  and  2  cups  of  flour 
sifted  with  three  teaspoons  of  baking  powder.  Stir  in  the  beat- 


CAKES  1 1 1 

en  whites  last  and  pour  the  batter  into  a  shallow  pan.  Cover 
with  sliced  apples,  sprinkle  with  sugar  and  cinnamon  and  bake. 
—Mrs.  O.  M.  M. 

DUTCH   PEACH    CAKE. 

Separate  2  eggs,  beat  the  yolks,  add  a  cup  of  milk,  a  table- 
spoon of  melted  butter,  %  teaspoon  of  salt  and  IVn  cups  flour; 
beat  thoroughly,  add  2  level  teaspoons  of  baking  powder,  beat 
again,  and  fold  in  the  well-beaten  whites  of  the  eggs.  Pour  this 
into  a  shallow  baking  pan,  cover  the  top  with  halves  of  pared 
peaches,  dust  with  Vz  cup  of  sugar,  and  bake  in  a  moderately 
quick  oven  a  half  hour.  Serve  warm,  with  milk  or  cream. 
This  will  serve  six  or  eight  people.  The  recipe  is  easily  divided. 

A    CHILD'S    BIRTHDAY    CAKE. 

For  a  child's  birthday  party  bake  little  cakes  in  gem  pans. 
When  ready  for  icing,  make  a  small  hole  in  the  top  of  each 
cake  and  slip  in  a  tiny  doll — the  penny  variety  will  do.  Then 
ice  as  desired.  The  icing  will  hold  the  doll  in  place,  and  each 
little  girl  will  be  delighted  with  a  dolly  cake. — Z. 

FRUIT   CAKE  (EXCELLENT    FOR   WEDDING   CAKE). 

Eleven  eggs,  %  pound  butter,  3  cups  brown  sugar,  1  cup  New 
Orleans  molasses,  Vz  cup  sour  cream,  %  cup  strong  black  coffee, 
1  cup  ground  chocolate,  2  pounds  raisins,  2  pounds  dried  cur- 
rants, %  pound  citron,  Vz  cup  chopped  walnuts,  Vz  cup  pressed 
figs,  Vz  cup  currant  or  grape  jelly,  1  tablespoon  of  cinnamon, 
clove,  allspice,  %  teaspoon  mace,  %  teaspoon  vanilla,  as  much 
flour  as  can  be  mixed  with  a  spoon,  1  teaspoon  baking  soda,  % 
teaspoon  baking  powder;  cream  butter  and  sugar;  add  yolks  of 
eggs  1  at  a  time,  unbeaten;  beat  well;  then  jelly,  chocolate  and 
spices;  beat  well;  then  add  cream  and  coffee,  then  flour  and 
whites  of  eggs,  well  beaten.  Sift  baking  powder  and  soda  with 
flour;  last  fruit  and  nuts  well  floured.  Mix  well  with  hands. 
Hake  in  very  slow  oven  3  or  4  hours.  Line  pan  with  well 
greased  paper.  This  cake  is  best  if  baked  in  one  large  loaf. — 
A.  L.  B. 


112  CAKES 

ADDITIONAL    RECIPES 


CAKES  113 

ADDITIONAL    RECIPES 


SPECIAL    MOULDS 
Frozen  Puddings,  Bricks  and  Punches  for  All  Occasions 

When  you  want  the  Best  call  up  Berkeley  2603 

"PEX" 

Shattuck  at  Bancroft 


Phone  Berkeley  152 


R.  J.WRIGHT 

GROCERY 

2801  Telegraph  Ave.,  Cor.  Stuart 
Berkeley,  Cal. 


KODAKS    AND    SUPPLIES 
DRUGS    AND    CHEMICALS 

Delivery  service  at  the  other  end 
of  your  phone — Berk.  147  &  148 

Berkeley  Pharmacy 

Martin  and  Clayworth 
2134  Shattuck  Ave.    Berkeley,  Cal. 


Patty  Cake! 


Patty  Cake! 


Baker's  man! 
Bake  us  a  cake 
As  fast  as  you  can. 
Bake  it  with  COAL, 
Bake   it  with   WOOD, 
Get   them   from   ALPINE; 
They're   sure  to  be  gfood. 


Alpine 


COAL 
WOOD 


B.  1810 


Berkeley  48 


2146  Center  St. 
Berkeley 


Stu6io  Sljop 


~2>avis  3?  Oliver 

DECORATIVE  NEEDLE  WORK 

Exclusive   Designs   for   Stamping 
Gifts  for  all  occasions 


ORIENTAL    FABRICS    AND    NOVELTIES 

Mrs.  Minnie  R.  Churchill 

1641  Euclid  Avenue,  Berkeley,  Cal. 

Direct  Importer  of 
Mandarin   Coats,   Kimonos,   Dress   Patterns  and   Laces,   unusual 

novelties  especially  suited  for  prizes  and  gifts. 

Her  stock  includes  many  fascinating  and  novel  things  that  will 

solve  your  Christmas  difficulties. 

Hours  9  a.  m.  to  5:30  p.  m. 
Phone  Berkeley  2401 


Layer  Cakes. 


CREAM    CAKE. 


One  and  one-half  cups  sugar  in  mixing  pan.  Cut  about  ^ 
inch  from  a  square  of  butter,  break  into  pieces  and  drop  on 
top  of  the  sugar.  Set  in  the  oven  for  about  a  minute  or  until 
the  butter  begins  to  soften.  Take  out  and  beat  about  2  min- 
utes; whip  in  beaten  yolks  of  3  eggs;  add  a  cup  of  milk  and  1% 
cups  of  flour  with  2  teaspoons  of  baking  powder.  Flavor  with 
1  teaspoon  vanilla.  Bake  in  3  layers. 

Filling — Whip  1  pint  of  pastry  cream,  add  2  tablespoons 
sugar  and  1  teaspoon  vanilla.  Spread  between  layers  and  on 
top  with  sliced  bananas. — S.  D. 

DATE    CAKE. 

Five  eggs,  1  cup  sugar  (granulated),  2  heaping  tablespoons 
flour,  1  teaspoon  baking  powder,  1  pound  chopped  dates,  1  cup 
chopped  wralnuts,  little  vanilla.  Beat  yolks  and  sugar,  flour  and 
baking  powder  sifted  together,  nuts,  dates,  vanilla  and  lastly 
whites  of  eggs,  well  beaten.  Bake  in  moderate  oven  in  two  lay- 
ers. When  cold,  add  whipped  cream  filling. 

DATE    CAKE. 

Three-quarters  cup  butter  (scant),  1  cup  flour,  1  cup  sugar, 
%  cup  water,  1  cup  walnuts,  %  cup  dates,  2  eggs,  %  teaspoon 
soda.  Loaf  or  layer. 

Date  Filling — White  of  1  egg,  1  cup  sugar  boiled,  Vz  cup 
dates.— Mrs.  R.  P.  B. 

FIG    CAKE. 

One-quarter  cup  butter,  2  eggs,  2  teaspoons  baking  powder, 
*/3  cup  of  sugar,  V4  cup  milk,  l1/^  cups  flour,  2  teaspoons  vanilla. 
Cream  butter  and  sugar,  add  beaten  yolks,  then  milk,  then  sift 
flour  with  baking  powder  and  add  to  other  ingredients;  add 
vanilla  and  pour  into  2-layer  cake  tins,  and  bake  in  hot  oven. 
Spread  with  fig  filling.  Save  3  teaspoons  of  filling  and  add  to 
beaten  white  of  1  egg  and  Va  cup  of  powdered  sugar.  Cover 
with  this  frosting. 

FIG    FILLING. 

One-half  pound  figs,  finely  chopped,   %  cup  sugar,   y3   cup 


116  LAYER   CAKES 

boiling  water,  1  tablespoon  lemon  juice.  Mix  ingredients  in  the 
order  given  and  cook  in  double  boiler  until  thick  enough  to 
spread.  Spread  while  hot.  Figs  may  be  chopped  by  forcing 
through  meat  chopper. — Mrs.  H.  T. 

LEBKUCHEN. 

Four  eggs,  2  cups  brown  sugar,  ^  teaspoon  cloves,  }4  tea- 
spoon allspice,  1  teaspoon  cinnamon,  1  cup  chopped  blanched 
almonds,  1  cup  chopped  citron,  4  tablespoons  chocolate,  2  table- 
soons  molasses,  2  cups  flour,  2  teaspoons  baking  powder.  Bake 
in  2  square  tins. 

Frosting — One  cup  granulated  sugar,  2  tablespoons  choco- 
late, 1A  teaspoon  vanilla  with  2  tablespoons  water.  Boil  until 
it  threads.  Pour  over  cakes  and  spread.  Cut  in  squares  when 
about  cool.— A.  T.  S. 


HARLEQUIN  CAKE. 

Three-fourths  cup  butter,  2  cups  sugar,  1  cup  milk,  3  eggs, 

2  teaspoons  baking  powder,  2   cups  flour.     Cream  butter  and 
sugar;  add  yolks  well  beaten,  then  milk,  then  flour  and  baking 
powder;  well  beaten  whites  last.     Divide  this  into  four  parts; 
have  two  parts  white,  one  part  pink  (with  fruit  coloring),  and 
one  chocolate.     Spread  layers  with  boiled  icing. 

Icing. — One  cup  sugar  boiled  in  4  tablespoons  water.  When 
it  ropes  from  spoon,  add  to  the  well  beaten  white  of  1  egg. 
Beat  well  and  add  flavoring. — Mrs.  W.  S. 

SIMPLE   LAYER    CAKE. 

One  cup  flour,  1  cup  sugar,  2  teaspoons  baking  powder;  sift 

3  times.     Into  same  measuring  cup  break  2  eggs,  3  tablespoons 
of  melted  butter.     Fill  cup  with  milk.     Stir  into  flour;  beat  to- 
gether.    Flavor. — Mrs.  C.  P.  H. 

OLD  FASHIONED  LAYER  CAKE. 

Materials — One  cup  of  butter  (scant),  2  cups  sugar,  4  eggs, 
3  cups  of  flour  sifted  twice,  1  cup  sweet  milk,  3  teaspoons  bak- 
ing powder.  Way  of  preparing. — Divide  into  3  parts.  To  the 
third  part  add  %  cup  of  molasses  and  spices,  cinnamon,  allspice, 
cloves,  mace,  ¥2  teaspoon  of  each,  add  a  trifle  more  flour,  put 
together  with  frosting.  Spiced  layer  in  middle. 

Frosting. — Whites  of  2  eggs;  2  cups  of  bar  sugar;  1  grated 
lemon  and  juice. — E.  W.  C. 


LAYER   CAKES  117 

LIGHTNING    CAKE. 

One  cup  sugar,  1  cup  flour,  2  small  teaspoons  baking  powder. 
Sift  together  3  times.  (2  eggs,  4  tablespoons  melted  butter.  Put 
in  cup  and  fill  with  milk.)  Beat  all  together.  Bake  either  loaf 
or  2  layers. 

Chocolate  Icing. — One  cup  brown  sugar,  2  large  spoons  choc- 
late,  piece  of  butter  size  of  a  walnut.  Mix  and  stir  in  2  table- 
spoons of  coffee,  hot. 

Chocolate  Icing. — One  and  one-half  cups  sugar,  3  large 
kitchen  spoons  of  chocolate,  water  to  mix,  boiled;  slice  of  but- 
ter, thin,  makes  it  stick  to  cake  and  not  crumble. — Mrs.  R.  P.  B. 

LILY    CAKE. 

One  cup  butter,  1  cup  sugar,  %  cup  milk,  1%  cups  flour,  2  Ms 
teaspoons  baking  powder,  whites  of  3  eggs,  j/j  teaspoon  lemon 
or  %  teaspoon  of  vanilla  extract.  This  will  make  a  nice  layer 
cake  if  divided  into  half  and  frosted  with  either  white  or  any 
frosting  one  may  desire. — Mrs.  G.  S.  W. 

POTATO    FLOUR    CAKE. 

Four  eggs,  1  cup  sugar,  Ms  cup  potato  flour,  1  teaspoon  bak- 
ing powder,  Ms  teaspoon  salt,  flavoring.  Beat  yolks  thoroughly; 
add  sugar  little  at  a  time.  Beat  whites  very  stiff  and  add  to 
yolks  and  sugar,  then  add  flour  and  baking  powder.  Bake  in 
slow  oven  about  30  minutes.  Nice  made  as  layer  cake  and 
filled  writh  whipped  cream. 

APPLE   CREAM   CAKE. 

One-half  cup  sugar,  MJ  cup  milk,  1  egg,  %  cup  melted  but- 
ter, 1  teaspoon  lemon  extract,  IMs  teaspoons  baking  powder, 
enough  flour  to  make  a  smooth  batter  (not  a  stiff  cake  batter). 
Mix  well  and  bake  in  3  layers.  Filling  between  layers  and  on 
top. — Grate  1  large  apple,  add  1  cup  sugar,  the  beaten  white  of 
1  egg,  1  teaspoon  flavoring.  Beat  all  together  with  an  egg  beater 
until  light  and  creamy.  This  is  fine  with  strawberries  instead 
of  apple. — S.  E.  I). 

CREAM    BANANA    CAKE. 

Cream  a  scant  Ms  cup  of  butter,  add  gradually  1  cup  sugar 
and  beat  until  light  and  creamy.  2  cups  flour,  2  teaspoons  bak- 
ing powder;  add  to  first  mixture  alternately  with  J/2  cup  milk; 
then  add  beaten  whites  of  4  eggs;  flavor  with  MJ  teaspoon  al- 
mond or  vanilla.  Beat  entire  mixture  10  minutes  and  bake  25 
minutes  in  2  layers. 

Cream  for  above. — Boil  1  cup  sugar  and  %  cup  water  until 


118  LAYER   CAKES 

it  strings.  Pour  slowly  on  beaten  white  of  1  egg.  Beat  until 
cool.  Spread  layer  on  cake  then  layer  of  bananas  sliced  thin, 
then  another  layer  of  cream. — M.  X.  M. 

MOCHA    CAKE. 

One-half  cup  butter,  1  cup  sugar,  1%  cups  flour,  %  cup  cold 
black  coffee,  1  teaspoon  baking  powder,  whites  of  3  eggs. 

Filling  and  Icing. — Two  cups  powdered  sugar  sifted  5  times, 
scant  Vz  cup  butter  to  cream  it.  When  well  creamed  add  2 
tablespoons  cold  black  coffee. — M.  X.  M. 

MOCHA   CREAM   CAKE. 

One  and  two-thirds  cups  of  sifted  flour,  1  cup  sugar  and  \Vz 
teaspoons  baking  powder.  Sift  all  together.  Break  3  eggs  into 
a  bowl  and  add  Vz  cup  of  milk.  Pour  eggs  and  milk  into  the 
dry  ingredients  and  beat  all  together  with  an  egg  whip.  Then 
add  Vs  of  a  cup  of  melted  butter  and  1  teaspoon  of  vanilla;  bake 
in  2  large  layers. 

Filling. — Two  tablespoons  coffee,  1  cup  boiling  water.  Boil 
down  to  Vz  cup.  One  pat  unsalted  butter  beaten  to  a  cream; 
add  gradually  1  cup  powdered  sugar  and  beat  well.  Add  2 
tablespoons  black  coffee  and  1  teaspoon  vanilla,  a  little  at  a 
time,  to  prevent  curdling.  Beat  all  until  very  light  and  creamy 
and  place  between  the  layers. 

Frosting. — One  and  one-half  tablespoon  black  coffee;  add 
powdered  sugar  to  make  it  thick  and  spread  over  top  of  cake. 
—Mrs.  R.  I. 

CHOCOLATE  MARSHMALLOW  CAKE. 

One-half  cup  of  butter,  1  cup  of  sugar,  2  cups  of  flour,  I1/-; 
teaspoons  of  baking  powder,  Vz  cup  of  water,  and  the  whites  of 
4  eggs  beaten  stiff.  When  baked  in  a  large  shallow  pan,  cover 
thickly  with  marshmallow  filling  as  follows:  Cook  1%  cups 
of  sugar  with  Vz  cup  of  milk  for  10  minutes.  Melt  Vz  pound  of 
marshmallows  in  a  little  water  and  add  to  the  milk  and  sugar. 
Beat  till  thick;  flavor  with  vanilla.  When  the  marshmallow  fill- 
ing has  had  time  to  cool  on  the  cake,  cover  with  melted  unsweet- 
ened chocolate. 

PENOCHE   CAKE. 

Two  cups  brown  sugar,  Vz  cup  of  butter,  Vz  cup  of  sweet 
milk,  2  eggs,  3  cups  sifted  flour,  2  teaspoons  of  yeast  powder, 
Vz  a  cup  of  chocolate  filled  with  Vz  a  cup  of  hot  water,  added 
last. 


LAYER  CAKES  llv 

Filling. — Two  cups  of  brown  sugar,  V-2  cup  of  sweet  milk, 
1  cup  of  chopped  nuts,  butter  size  of  an  egg.  If  filling  becomes 
too  stiff  to  spread  upon  cake  add  a  little  milk. 

CARAMEL    CAKE 

One  and  one-half  cups  sugar,  Vz  cup  butter,  3  eggs,  %  cup 
milk,  2  cups  flour,  2  tablespoons  baking  powder. 

Frosting. — Three  cups  brown  sugar,  1  cup  white  sugar,  1 
cup  cream,  1  tablespoon  butter,  1  teaspoon  vanilla.  Boil  until 
creamy.  Beat  well.  — Mrs.  R.  P.  B. 

BURNT    SUGAR    CAKE. 

One  cup  of  granulated  sugar,  1  cup  cold  water.  Boil  this 
without  stirring  until  it  becomes  dark  brown  and  smokes;  then 
thin  it  with  a  scant  cup  of  boiling  water.  Let  this  cool  before 
using  it. 

Layer  Cake  Part. — One  and  one-half  cups  sugar,  %  cup  but- 
ter, yolks  of  2  eggs,  1  cup  cold  water,  %  teaspoon  vanilla,  2 
cups  flour,  2  teaspoons  baking  powder.  Beat  this  5  minutes  and 
add  the  beaten  whites  of  2  eggs  and  4  teaspoons  or  more  of  the 
burnt  sugar. 

Iceing. — Add  3  tablespoons  of  burnt  sugar  to  regular  boiled 
iceing. — Mrs.  E.  B.  G. 

LEMON    FROSTING    CAKE. 

Two  cups  sugar,  %  cup  butter,  2  eggs  and  yolks  of  2  more, 
1  cup  sweet  milk,  3  cups  flour,  2  teaspoons  baking  powder. 

Frosting — Whites  of  2  eggs,  2  cups  of  fine  sugar,  1  grated 
lemon  and  juice. — Mrs.  G.  S.  W. 

Frosting  Without  Eggs. 

MOCHA   ICING. 

Put  a  cup  of  sweet  cream,  2/3  cup  of  sugar  and  a  level  tea- 
spoon of  butter  in  an  agate  saucepan.  As  soon  as  the  mixture 
begins  to  thread,  remove  from  the  stove.  Add  ~V±  of  a  cup  of 
strong  coffee. 

BOILED    ICING. 

One  cup  of  sugar  and  2  tablespoons  of  milk.  Boil  until  it 
will  "hair"  on  the  spoon,  taking  care  not  to  cook  too  much.  Re- 
move from  the  fire  and  stir  until  it  becomes  smooth  and  white. 


120  LAYER   CAKES 

MAPLE  SYRUP  ICING. 

One  cup  of  maple  sugar,  %  cup  of  milk.  Put  these  into  a 
saucepan  and  let  thicken  until  a  soft,  rather  thick  mass  is 
formed  when  a  spoonful  is  dropped  into  cold  water.  Then  add 
a  tablespoon  of  butter.  When  partly  cold,  beat  thoroughly,  as 
it  becomes  smooth  by  continued  beating.  Chopped  nuts  added 
are  excellent. 

GRANDMOTHER'S    STRAWBERRY    SHORTCAKE. 

Stem  2  boxes  of  strawberries.  Reserve  1  cup  of  the  nicest 
berries  for  the  top  of  the  shortcake.  Mash  the  remainder,  add 
%  cup  of  sugar,  and  stir  a  minute  to  dissolve  the  sugar.  Sift 
1  pint  of  flour  with  %  teaspoon  of  salt  and  2  level  teaspoons  of 
baking  powder.  Rub  in  1  tablespoon  of  butter,  and  add  enough 
milk  just  to  moisten.  Knead  quickly,  and  roll  out  in  the  shape 
of  the  pan  in  which  it  is  to  be  baked.  Rrush  with  milk,  and 
bake  in  a  quick  oven  for  20  minutes.  Pull  it  apart  without  cut- 
ting— you  can  do  this  easily  with  2  forks.  Remove  a  portion 
of  the  crumb  from  the  center,  butter  both  pieces,  place  the 
bottom  on  the  serving-dish,  pour  over  the  mashed  berries,  put 
on  the  top,  garnish  it  neatly  with  the  whole  berries,  dust  thickly 
with  powdered  sugar,  and  send  to  the  table  with  a  pitcher  of 
cream. 

LOVERS'   WEDDING   CAKE. 

Four  pounds  of  flour  of  love,  %  pound  of  buttered  youth, 
%  pound  of  good  looks,  %  pound  of  sweet  temper,  %  pound  of 
self  forgetfulness,  Vz  pound  of  powdered  wits,  %  ounce  of  dry 
humor,  2  tablespoons  of  argument,  %  pint  of  rippling  laughter, 
%  wine  glass  of  common  sense.  Then  put  the  flour  of  love, 
good  looks  and  sweet  temper  into  a  well  furnished  house;  beat 
the  butter  of  youth  to  a  cream.  Mix  together  blindness  of 
faults,  self-forgetfulness,  powdered  wits,  dry  humor,  into  sweet 
argument.  Then  add  them  to  the  above.  Pour  in  gently  ripling 
laughter  and  common  sense.  Work  it  together  until  it  is  well 
mixed;  then  bake  it  gently  forever. — C.  S. 


LAYER   CAKES  121 

ADDITIONAL    RECIPES 


Cookies  and  Small  Cakes. 


COOKIES. 

Three-fourths  cup  of  butter,  l1/^  cups  sugar,  3  eggs,  2  tea- 
spoons baking  powder,  sufficient  flour  to  roll  very  thin.  Flavor 
with  vanilla.  Bake  slowly. 

BOSTON  COOKIES. 

One  cup  of  butter,  1%  cups  of  sugar,  2V-2  cups  of  flour, 
\Vz  cups  raisins  (chopped),  3  eggs,  pinch  of  salt,  a  little  nutmeg, 
cinnamon  and  cloves,  %  scant  teaspoon  of  soda  in  a  little  warm 
water,  %  teaspoon  of  baking  powder  in  flour.  Spread  in  a 
large  bread  pan  about  %-inch  thick  and  then  place  English  wal- 
nuts all  over  the  top.  Bake  and  then  cut  in  squares. — Mrs.  F.  C. 

NUT    COOKIES. 

One  cup  butter,  1%  cups  sugar,  3  eggs,  1  cup  walnut  meats 
slightly  broken,  %  teaspoon  baking  powder,  1  teaspoon  lemon 
extract.  Use  the  least  flour  possible.  Roll  thin;  sift  sugar  on 
top  and  bake  a  very  light  brown. — Mrs.  J.  L.  W. 

SOUR  CREAM  COOKIES. 

Two  cups  sugar,  2  eggs,  salt,  1  cup  sour  cream,  1  teaspoon 
soda  dissolved  in  cream,  1  cup  butter,  1  teaspoon  lemon  extract, 
or  %  nutmeg  grated.  Enough  flour  to  handle. — Mrs.  E.  J.  McK. 

MOLASSES  NUT  CAKES. 

One-half  a  cup  of  brown  sugar  and  the  same  quantity  of 
butter  creamed;  add  %  cup  of  molasses,  a  beaten  egg,  2/z  of  a 
cup  of  milk,  teaspoon  of  soda  sifted  with  2  cups  of  flour,  cup 
of  seeded  and  chopped  raisins,  spices  to  flavor,  %  cup  of  cleaned 
currants  and  the  same  quantity  of  chopped  pecans.  Fill  deep 
patty  pans  and  bake  in  hot  oven. 

OAT  MEAL  DROP  CAKES. 

Mix  together  2  cups  of  oat  meal,  a  cup  of  seeded  raisins,  a 
cup  of  nut  meats,  and  chop  all  together  well.  Add  %  cup  of 
softened  butter,  creamed  with  1  cup  of  sugar;  add  3  beaten 


COOKIES    AND    SMALL    CAKES  123 

eggs,  ¥2  teaspoon  of  soda  in  %  cup  of  milk.  The  grated  rind 
of  a  lemon  or  orange  with  a  tablespoon  of  the  juice  is  also  an 
excellent  addition.  Two  cups  of  flour.  Beat  well,  and  drop 
from  small  spoon  on  buttered  tin  and  bake. 

GINGER   COOKIES. 

Two  cups  sugar,  1  cup  New  Orleans  molasses,  ¥2  cup  butter, 
¥2  cup  lard,  scant  cup  boiling  water,  2  heaping  teaspoons  soda, 
2  heaping  teaspoons  ginger.  Flour  to  roll. 

HERMITS. 

One  cup  butter,  2  cups  sugar,  4  eggs,  ¥2  teaspoon  soda,  4 
tablespoons  sour  milk,  2  teaspoons  cinnamon,  1  teaspoon  cloves, 
2  cups  seeded  raisins,  1  cup  chopped  nuts,  4  cups  flour.  Drop 
from  teaspoon  on  greased  tins  and  bake. — H.  S. 

ROLLED  OATS  COOKIES. 

One  scant  tablespoon  butter,  1  cup  sugar,  2  eggs  beaten 
separate,  2%  full  cups  rolled  oats,  1  teaspoon  baking  powder, 
flavor.  Bake  slowly;  small  pats. — Mrs.  R.  P.  B. 

NUT  CRISPS. 

One  tablespoon  melted  butter,  1  cup  sugar,  2  eggs,  beaten 
separately;  2%  cups  rolled  oats  (dry),  2  teaspoons  baking  pow- 
der, and  Vz  teaspoon  salt  mixed  with  oats;  1  teaspoon  vanilla, 
and  about  2  drops  almond  extract,  or  a  little  nutmeg.  Drop 
from  teaspoon  on  large  pan.  Bake  slowly. — L.  C.  W. 

NUT  MARGUERITES. 

Two  eggs,  1  cup  brown  sugar,  ¥2  cup  flour,  1A  teaspoon 
baking  powder,  ¥s  teaspoon  salt,  a  little  vanilla  extract,  1  cup 
English  walnuts  chopped.  Bake  in  gem  pans  in  slow  oven. 
This  makes  1  dozen. — Mrs.  F.  F.  C. 

NUT  KISSES. 

Whites  of  (i  eggs,  1  pound  sugar,  1  pound  chopped  hickory 
(or  English  walnuts).  Beat  eggs  and  sugar  until  stiff.  Add  the 
nuts.  Drop  from  spoon  into  pans  lined  with  buttered  paper. 
Put  into  moderate  oven  until  slightly  browned. — E.  C. 

COCOANUT  KISSES. 

Two  whites  of  eggs  (beaten  stiff),  1  cup  of  sugar,  2  cups  of 
shredded  cocoanut,  2  tablespoons  of  flour.  Bake  in  slow  oven. 
Just  a  little  of  above  mixture  on  tip  of  spoon  for  each  one.  Do 
not  remove  from  pan  until  cold. — Mrs.  F.  F.  C. 


124  COOKIES   AND    SMALL    CAKES 

MARSHMALLOW  KISSES. 

Place  one  marshmallow  upon  a  Barinet  cracker  and  upon  it 
a  tiny  piece  of  crystalized  ginger.  Place  in  oven  until  tinged 
a  golden  hue.  Serve  with  tea. — M.  X.  M. 

MARSHMALLOW  CAKES. 

Cream  together  %  cup  of  butter  and  2  cups  of  fine  sugar. 
Add  a  tea  cup  of  sweet  milk,  the  whites  of  5  eggs  beaten  stiff 
and  2  cups  of  flour  sifted  4  times.  Bake  in  a  large  sheet  and 
cut  into  small  squares  when  cold.  Spread  with  marshmallow 
filling  and  decorate  with  nuts. 

NUT  BARS. 

Mix  1  cup  of  brown  sugar  with  1  egg,  1  cup  of  walnut 
meats  broken  into  bits,  V±  teaspoon  of  soda  dissolved  in  a  tea- 
spoon of  hot  water,  and  2  large  tablespoons  of  flour.  Bake  in 
a  thin  sheet  and  cut  in  bars. 

MAPLE  GEMS. 

Two  cups  of  maple  sugar  shaved,  %  cup  of  milk  or  cream, 
%  cup  of  soft  butter,  2  beaten  eggs,  2  teaspoons  of  baking  pow- 
der, and  sufficient  flour  to  make  rather  a  stiff  batter.  Bake  in 
hot  buttered  gem  pans  and  serve  hot. 

MARGUERITES. 

Beat  the  white  of  an  egg  very  light  and  add  1  cup  of  pow* 
dered  sugar.  Stir  in  y$  of  a  cup  of  finely  chopped  nuts,  and 
spread  the  mixture  on  salted  crackers.  Put  in  oven  until  nicely 
browned. — Mrs.  O.  M.  M. 

ORANGE  WAFERS. 

One-fourth  cup  butter,  Vz  cup  sugar,  1  egg,  2  tablespoons 
orange  juice  and  a  little  grated  rind,  1  cup  flour,  1  teaspoon 
baking  powder.  Roll  thin,  adding  a  little  more  flour  if  neces- 
sary. Sprinkle  wafers  with  sugar  and  bake  in  moderate  oven. 
— L.  C.  W. 

GOO    GOO    EYES. 

One  and  one-half  cups  brown  sugar,  1  cup  of  butter,  3  eggs, 
2Vz  cups  flour,  1%  teaspoons  cinnamon,  2  teaspoons  baking 
powder,  1  cup  raisins,  1  cup  walnuts,  1  teaspoon  soda  with  2 
tablespoons  of  hot  water,  %  teaspoon  salt,  %  teaspoon  nutmeg. 
Drop  on  tin  not  too  thick.  Cream  the  butter  and  sugar  well, 
and  beat  eggs  very  light. — M.  E.  S. 


COOKIES   AND    SMALL    CAKES  125 

JIM'S  DEW-DROPS. 

Cream  1  scant  cup  of  sugar  with  1  tablespoon  of  butter. 
Add  2  beaten  eggs,  %  cup  of  milk,  2  cups  of  flour  sifted  with  1 
teaspoon  of  baking  powder.  Flavor  and  drop  by  small  spoon- 
fuls on  a  baking  pan.  When  baked,  frost  and  sprinkle  with 
cocoanut. — Mrs.  O.  M.  M. 

COCOANUT  MACAROONS— Easy  to  Make. 

Whites  of  3  eggs  beaten  light;  add  1  cup  of  sugar,  3  table- 
spoons of  cracker  crumbs,  rolled  fine;  2  cups  of  cocoanut, 
shredded;  add  almond  flavoring;  drop  in  teaspoonfuls  on  well- 
buttered  tins.  Bake  in  slow  oven  about  15  minutes.  Let  cool 
and  remove.  Makes  about  60. — J.  P.  B.  , 

FRUIT  AND  NUT  COOKIES. 

Beat  1%  cups  of  light  brown  sugar  with  1  cup  of  butter  and 
lard.  Add  2  eggs,  beaten;  ^  cup  molasses,  %  teaspoon  each  of 
nutmeg,  cinnamon  and  cloves,  %  cup  of  sour  milk  with  2  tea- 
spoons soda,  1  cup  of  chopped  raisins,  1  cup  of  chopped  wal- 
nuts. Use  flour  enough  to  roll;  cut,  and  bake  in  a  quick  oven. 

MACARONI  CROQUETTES. 

Break  into  small  pieces  6  ounces  of  macaroni;  throw  this 
into  boiling  water  and  boil  rapidly  20  minutes.  When  done 
drain  in  a  colander  and  throw  into  cold  water  to  blanch  for  15 
minutes.  Put  %  pint  of  milk  into  a  double  boiler;  rub  together 
1  tablespoon  butter,  and  4  even  tablespoons  of  flour;  stir  into 
hot  milk,  stirring  continually  until  a  thick  paste  is  formed. 
Then  add  the  yolks  of  2  eggs.  Cook  a  moment  longer.  Take 
from  the  fire;  add  2  tablespoons  grated  cheese,  and  seasoning 
of  salt  and  pepper.  Drain  and  shake  the  macaroni;  cut  it  into 
fine  pieces;  stir  these  into  the  mixture  and  turn  out  to  cool. 
When  cold  form  into  croquettes,  dip  first  into  egg  and  then  into 
fine  bread  crumbs  and  fry  in  deep  smoking  hot  fat.  This 
quantity  will  make  18  good  sized  croquettes. — Mrs.  E.  J.  McK. 

RICH  CRUELLS. 

One  cup  of  sugar,  3  tablespoons  of  butter,  4  eggs,  1  gill  of 
milk,  %  teaspoon  of  salt,  %  teaspoon  of  nutmeg,  2  teaspoons 
of  baking  powder,  1  quart  of  flour,  the  grated  rind  of  1  lemon. 
Mix  baking  powder,  salt,  nutmeg,  with  flour,  and  put  through 
a  sieve;  then  rub  in  the  butter.  Beat  the  eggs,  add  sugar,  lemon 
rind  and  milk.  Pour  the  liquid  on  the  dry  ingredients,  adding 
enough  flour  to  make  a  soft  dough.  Cut  and  fry  in  hot  fat. 
When  cool  roll  in  powdered  sugar. 


126  COOKIES    AND    SMALL    CAKES 

DOUGHNUTS— Fine. 

One  cup  sugar,  2  tablespoons  lard,  1  cup  sweet  milk,  2  tea- 
spoons baking  powder,  1  egg.  Mix  with  as  little  flour  as  will 
roll  well.— L.  K. 

DOUGHNUTS. 

One  cup  sugar,  1  cup  milk,  1  teaspoon  nutmeg,  1  teaspoon 
salt,  2  tablespoons  shortening  (same  as  frying  fat),  3  eggs,  2 
teaspoons  baking  powder,  flour  enough  to  roll  out. — Mrs.  F.  S. 
McC. 


COOKIES   AND    SMALL   CAKES  127 

ADDITIONAL    RECIPES 


Ices  and  Cold  Desserts. 


THREE    OF    A    KIND. 

Boil  3  cups  of  water  and  3  cups  of  sugar  for  3  minutes.  Add 
the  juice  of  3  oranges  and  3  lemons  and  the  mashed  and  sifted 
pulp  of  3  bananas.  When  perfectly  cold  add  the  beaten  white 
of  an  egg  and  freeze. — Mrs.  O.  M.  M. 

MARSHMALLOW  FLUFF. 

Use  1  pound  marshmallows,  %  pound  English  walnuts, 
whites  of  2  eggs,  1  pint  double  cream;  whip  cream  to  stiff 
froth;  fold  in  egg  whites  well  beaten;  cut  marshmallows  in 
small  pieces  and  add  with  nuts.  Bananas  or  berries  may  also 
be  used.  Sweeten  to  taste.  Serve  in  tall  glasses.— L.  K. 

STRAWBERRY  SHERBET. 

Two  boxes  fresh  berries  crushed  fine,  1  pint  sugar,  1  %  pints 
water.  Boil  water  and  sugar  together  for  20  minutes;  add  the 
juice  of  2  lemons.  Mix  everything  together  and  freeze. 

For  orange  sherbet  take  the  juice  of  1  dozen  oranges  and 
make  like  the  above.  Strain  before  freezing. — Mrs.  S.  J.  S. 

ICE  CREAM. 

Two  cups  milk,  1  cup  sugar,  3  eggs,  yolks  only;  heat  these 
ingredients  and  when  cool  add  1  pint  rich  cream,  whites  of  3 
eggs  beaten  very  light.  Flavor  and  freeze. — L.  C.  W. 

CAFE  FRAPPE— For  One  Person. 

One  egg,  1  tablespoon  sugar,  4  very  full  tablespoons  cream, 
1  or  2  tablespoons  essence  of  Turkish  coffee.  For  6  people — 
One  pint  cream.  Mix  sugar  and  yolk  of  egg  together  well.  Put 
in  farina  kettle  having  the  water  boiling.  Stir  constantly  until 
it  thickens.  Let  it  cool,  not  cold.  Whip  the  cream;  add  the 
white  of  egg  beaten  stiff.  Then  pour  the  yolk  and  sugar  onto 
the  beaten  cream  and  white  of  egg.  Add  coffee  essence.  Put 
in  jelly  glasses  and  cover  tightly  with  the  metal  tops.  Stand 
in  a  pan  full  of  ice  and  salt.  Let  them  stand  3  or  4  hours  and 
then  turn  out  and  serve. 


ICES   AND    DESSERTS  129 

RASPBERRY  MOUSSE. 

Three  cups  heavy  cream,  whipped;  1Y2  cups  crushed  rasp- 
berries, %  cup  powdered  sugar.  Time  to  make. — Preparation, 
15  minutes;  freezing,  3  hours.  Add  the  sugar  and  the  berries 
to  the  cream;  which  has  been  whipped  until  stiff.  Mix  care- 
fully, and  pour  into  a  mold.  Cover  and  bind  the  seam  with  a 
strip  of  muslin  or  cheese  cloth  which  has  been  dipped  into 
melted  fat  or  paraffin.  Pack  in  a  tub  of  crushed  ice  and  salt — 
allowing  about  1  cup  of  salt  to  every  3  cups  of  ice — and  let 
stand  for  about  3  hours.  When  properly  frozen,  this  should 
be  solid  on  the  outside,  but  creamy  in  the  center.  This  dessert 
is  easily  made,  wholesome  and  nice  enough  for  any  dinner,  no 
matter  how  formal.  Other  mousses  may  be  made  in  the  same 
way  by  simply  changing  the  fruit  or  flavor  used. — B. 

MAPLE  MOUSSE. 

One  pint  thick  cream,  whipped;  then  stir  in  1  cup  maple 
syrup,  1  cup  walnuts  chopped  fine,  1  box  marshmallows  (lOc 
size),  cut  in  small  pieces;  12  maraschino  cherries  chopped.  Pack 
in  car  or  mold  and  bury  in  salt  and  ice  for  4  hours  (half  salt 
and  half  ice).  This  makes  nearly  2  quarts  and  will  serve  14 
easily.— Mrs.  G.  S.  W. 

STRAWBERRY  CHARLOTTE. 

Mash  1  box  of  prime  berries  through  a  colander,  add  2/z  of 
a  cup  of  powdered  sugar,  and  stir  until  it  dissolves.  Soak  % 
box  of  granulated  gelatin  in  a  %  cup  of  cold  water  for  30 
minutes,  then  melt  it  over  hot  water.  Add  the  strawberry  juice, 
and  stir  continually  until  the  mixture  begins  to  thicken,  then 
fold  in  a  pint  of  whipped  cream.  Pour  into  a  mold,  and  stand 
on  ice  to  harden.  Serve  plain. 

FROZEN  PUDDING  WITH  STRAWBERRY  COMPOTE 

Beat  the  yolks  of  3  eggs;  boil  %  pound  of  sugar  and  a  pint 
of  water  for  5  minutes;  add  the  yolks,  and  beat  over  the  fire 
for  1  minute.  Stand  the  saucepan  in  a  pan  of  ice-water,  and 
beat  until  cold.  Add  V±  of  a  pound  of  chopped  candied  cherries, 
freeze  until  hard,  then  work  in  1  pint  of  cream,  whipped.  Cover 
and  repack  for  1  or  2  hours. 

FROZEN    PUDDING. 

One  quart  cream  whipped  stiff.  Divide  in  3  parts;  leave  one 
white,  color  one  pink  with  tablet  that  conies  with  gelatin  pack- 
age; add  chocolate  to  one;  sweeten  to  taste;  flavor  with  vanilla; 
roll  fine  1  pound  of  stale  macaroons,  take  5  pound  lard  pail  wet 
in  cold  water,  put  white  cream  in  bottom,  sprinkle  a  layer  of 


130  ICES   AND   DESSERTS 

macaroons,  then  chocolate  cream,  layer  of  macaroons,  then 
pink  cream.  Pack  in  ice  cream  freezer,  and  let  it  stand  5  hours. 
Remove  from  pail  by  placing  it  in  warm  water  a  second.  Serve 
with  sponge  cake.  Pretty,  easy  to  make,  and  delicious  — A.  L.  B. 

FROZEN    PUDDING. 

Boil  1  can  of  sliced  pineapple  cut  very  thin,  and  1  cup  of 
sugar,  5  minutes.  Remove  from  fire  and  add  4  eggs  well  beaten. 
When  cold  add  1  pint  of  whipped  coffee  cream.  Pack  in  ice 
and  let  freeze  3  or  4  hours. — Mrs.  E.  B.  G. 

RUBY    SAUCE. 

Boil  1  cup  of  sugar,  %  cup  of  water,  and  a  tablespoon  of 
lemon  juice  to  a  thread.  Take  from  the  fire,  and  add  %  pint  of 
strawberry  juice  or  strawberry  jelly.  Use  very  cold. 

j  STUFFED    APPLES. 

Hollow  out  cores  of  good  baking  apples,  stuff  with  mixture 
of  chopped  dates,  nuts  and  figs  and  then  bake  them.  Serve  writh 
whipped  cream  and  a  big  cherry  on  top  of  each.  These  make 
a  most  delicious  dessert  served  with  lady  fingers. 

FRIED    BANANAS. 

Slice  bananas  and  put  on  platter;  sprinkle  with  brown 
sugar  and  dots  of  butter.  Put  in  oven  and  brown.  Take  from 
oven  and  squeeze  V'z  lemon  over  them.  Pour  on  3  tablespoons 
of  caramel  sauce,  then  put  back  in  oven  and  bake  from  10  to 
15  minutes. 

BAKED    BANANAS. 

Put  in  oven  and  bake  the  same  as  potatoes.  Cut  a  slit  in 
top  and  open.  Serve  in  skins.  Nice  for  breakfast. — A.  B. 

BAKED  PEACHES. 

Pare  6  nice  peaches  and  push  out  the  stones,  keeping  the 
peaches  whole.  Stand  them  in  a  granite  or  china  baking-dish; 
fill  the  core  spaces  with  chopped  nuts;  put  %  cup  of  water  in 
the  dish,  dust  with  4  tablespoons  of  sugar,  and  bake  in  a  quick 
oven  for  20  minutes,  until  the  peaches  are  soft,  but  whole. 


ICES   AND    DESSERTS  131 

ADDITIONAL    RECIPES 


Punch,  Etc. 

FRUIT  PUNCH— For  25  Persons. 

Four  cups  sugar,  8  cups  water,  2  quarts  Apollinaris  water, 
1  pineapple  shredded,  1  cup  fmit  juice  (any  kind),  1  box  straw- 
berries hulled  and  cut  in  pieces,  4  bananas  cut  in  slices,  juice 
of  6  oranges,  juice  of  3  lemons.  Boil  sugar  and  water  5  minutes. 
Add  fruit,  ice,  Apollinaris  and  water  to  make  punch  right 
strength.  One  cup  of  Maraschino  cherries  may  be  added. 

GRAPE   JUICE. 

Pick  the  grapes  from  the  stems  and  put  them  into  a  clean 
saucepan  with  a  pint  of  water  to  each  2  quarts  of  grapes;  cover 
and  heat  slowly  to  the  boiling  point.  When  the  mass  is  boiling 
hot  throughout,  turn  it  into  a  heavy  bag  to  drain;  when  cool 
press  out  the  juice  remaining.  Turn  all  the  juice  together,  or 
keep  that  expressed  by  pressure  by  itself  as  a  second  quality  of 
juice.  Heat  the  juice  to  the  boiling  point,  skim  and  store  in 
fruit  jars  as  in  canning  fruit.  Sugar  may  be  added  to  the  juice 
if  desired,  but  it  is  preferable  to  omit  it. 

GRAPE   COCKTAIL. 

Mix  8  tablespoons  of  grape  juice  with  2  tablespoons  sugar 
syrup,  2  tablespoons  lemon  or  2  tablespoons  pineapple  juice; 
add  2  tablespoons  seeded  grapes.  Pour  into  punch  glasses  that 
have  been  partly  filled  with  cracked  ice. 

ICED  COCOA. 

Put  2  heaping  teaspoons  of  cocoa  into  a  double  boiler,  add 
gradually  %  pint  of  boiling  wrater;  cook  and  stir  5  minutes,  add 
¥2  pint  of  milk,  beat  thoroughly,  take  from  the  fire,  and  stand 
aside  to  cool.  At  serving  time  fill  the  glasses  yj  full  of  finely 
chopped  ice,  add  a  teaspoon  of  powdered  sugar,  fill  the  glass 
-A  full  of  the  cocoa,  and  fill  the  remaining  %  with  whipped 
cream. — A.  L.  B. 

TEMPERANCE   PUNCH. 

One  gallon  water,  4  cups  Karo  (crystal  white),  1  dozen 
lemons,  %  dozen  o.-anges,  1  can  pineapple.  Cut  pineapple  into 


PUNCH,    ETC.  133 

dice  and  pour  syrup  made  from  water,  Karo  and  fruit  juice  over 
it.  Fill  bowl  about  %  full  of  cracked  ice,  and  add  punch. — K. 
K.  B. 

CURRANT    PUNCH— For    25. 

Four  cups  currant  juice,  4  cups  sugar,  12  cups  water,  6 
lemons  (juice),  6  oranges  (juice),  2  cups  tea.  Boil  sugar  and 
water  5  minutes,  add  tea,  fruit  juice,  lemons  and  oranges  and  a 
large  piece  of  ice. 

CURRANT    PUNCH. 

Whip  to  a  froth  a  tumbler  of  currant  jelly,  adding  1  pint 
of  boiling  water;  add  %  cup  of  sugar  and  the  juice  of  1  lemon; 
put  aside  to  cool.  At  serving  time,  add  a  quart  of  plain  cold 
water,  apollinaris,  or  other  sparkling  water. — A.  L.  B. 

STRAWBERRY   COCKTAILS. 

Slice  large  fine  berries,  cover  them  with  orange  juice,  and 
stand  on  ice.  Serve  in  stem-glass  ice  cream  dishes,  punch  cups, 
or  baskets  made  from  the  orange  skins.  Add  a  teaspoon  of 
powdered  sugar  and  a  tablespoon  of  shaved  ice  to  each  portion. 
Serve  with  them  a  teaspoon  and  a  berry  fork. — B. 

MINT    PUNCH. 

From  12  stalks  of  mint,  strip  off  the  leaves,  chop  them  very 
fine,  and  rub  them  to  a  paste,  adding  gradually  1  pint  of  cold 
water;  add  a  pound  of  sugar;  boil  5  minutes,  and  strain  through 
a  cheese  cloth.  When  cold  add  the  juice  of  6  lemons.  At  serv- 
ing time  turn  this  mixture  into  the  punch  bowl  over  a  block  of 
ice,  throw  in  a  few  mint  leaves  and  add  sufficient  apollinaris  to 
make  a  palatable  drink. — A.  L.  B. 

MINT  PUNCH,  FROZEN. 

Strip  the  leaves  from  2  dozen  good  stalks  of  mint,  chop  the 
leaves  fine,  and  rub  them  to  a  pulp  with  %  pound  of  sugar;  add 
1  quart  of  water;  bring  to  a  boil,  boil  for  5  minutes;  cool,  and 
add  three  drops  of  vegetable  green  coloring  and  the  juice  of  2 
lemons;  strain,  and  when  cold  freeze,  turning  slowly  all  the 
while.  This  will  serve  8  persons. 

FROZEN  PUNCH— To  Serve  With  Turkey. 

(This  will  make  3  quarts.) 

Boil  3  cups  of  white  sugar  and  1%  pints  of  water  together 
for  3  minutes.  Remove  from  stove  and  add  juice  of  3  oranges 
and  3  lemons  and  juice  of  1  bottle  of  maraschino  cherries  (25c), 


134  PUNCH,    ETC. 

and  1  envelope  of  pink  powder  that  comes  with  Knox's  gelatin. 
(Dissolve  powder  in  hot  water.)  When  mixture  has  cooled, 
freeze.  When  nearly  frozen  add  white  of  1  egg  which  has  been 
beaten  with  1  teaspoon  of  sugar.  Serve  with  turkey  course,  in 
sherbet  cups,  and  put  2  cherries  on  top  of  each  glass.  Fine. — 
Mrs.  I.  P.  D. 

AMBROSIA. 

One  pint  sweet  cream  beaten  stiff  and  flavored.  Cut  in  %- 
inch  squares  pineapple,  bananas,  oranges  and  marshmallows. 
Add  cream  and  serve  in  sherbet  glasses  with  cherry  on  top. — 
M.  X.  M. 


PUNCH,    ETC.  135 

ADDITIONAL    RECIPES 


Candy. 

FONDANT. 

Four  cups  of  granulated  sugar,  iy2  cups  of  cold  water,  J/4 
teaspoon  of  cream  of  tartar,  or  3  drops  of  acetic  acid.  Stir  the 
sugar  and  water  in  a  saucepan,  set  on  the  back  part  of  the 
range,  until  the  sugar  is  melted,  then  draw  the  saucepan  to  a 
hotter  part  of  the  range,  and  stir  until  the  boiling  point  is 
reached;  add  the  cream  of  tartar  or  acid  and,  with  the  hand 
or  a  cloth  wet  repeatedly  in  cold  water,  wash  down  the  sides 
of  the  saucepan,  to  remove  any  grains  of  sugar  that  have  been 
thrown  there.  Cover  the  saucepan  and  let  boil  rapidly  3  or 
4  minutes.  Remove  the  cover,  set  in  the  thermometer —  if  one 
is  to  be  used — and  let  cook  very  rapidly  to  240  degrees  F.,  or 
the  soft  ball  degree.  Wet  the  hand  in  cold  water  and  with  it 
dampen  a  marble  slab  or  a  large  platter,  then  without  jarring 
the  syrup  turn  it  onto  the  marble  or  platter.  Do  not  scrape 
out  the  saucepan  or  allow  the  last  of  the  syrup  to  drip  from  it, 
as  sugary  portions  will  spoil  the  fondant  by  making  it  grainy. 
When  the  syrup  is  cold,  with  a  metal  scraper  or  a  wooden 
spatula,  turn  the  edges  of  the  mass  towards  the  center,  and 
continue  turning  the  edges  in  until  the  mass  begins  to  thicken 
and  grow  white,  then  work  it  up  into  a  ball,  scraping  all  the 
sugar  from  the  marble  onto  the  mass;  knead  slightly,  then  cover 
closely  with  a  heavy  piece  of  cotton  cloth  wrung  out  of  cold 
water.  Let  the  sugar  stand  for  an  hour  or  longer  to  ripen, 
then  remove  the  damp  cloth  and  cut  the  mass  into  pieces;  press 
these  closely  into  a  kitchen  bowl,  cover  with  a  cloth  wrung  out 
of  water  (this  cloth  must  not  touch  the  fondant)  and  then  with 
heavy  paper.  The  fondant  may  be  used  the  next  day,  but  is  in 
better  condition  after  several  days,  and  may  be  kept  almost  in- 
definitely, if  the  cloth  covering  be  wrung  out  of  cold  water  and 
replaced  once  in  five  or  six  days.  Fondant  may  be  used,  white 
or  delicately  colored  with  vegetable  color-pastes  or  with  choco- 
late, as  frosting  for  small  cakes,  or  eclairs  or  for  making  candy 
"centers,"  to  be  coated  with  chocolate  or  with  some  of  the  same 
fondant  tinted  and  flavored  appropriately. — W.  B. 

CARAMELS. 

Two  cups  granulated  sugar,  1%  cups  Karo,  2  cups  cream,  1 
cup  butter,  1  teaspoon  vanilla,  1  cup  chopped  nuts.  Cook  sugar, 
Karo,  %  the  cream  and  butter  together.  When  it  boils,  stir  in 


CANDY  137 

the  rest  of  the  cream,  but  do  not  allow  boiling  to  cease.  Test 
for  a  firm  ball  in  cold  water.  Add  vanilla  and  nut  meats.  Turn 
into  buttered  tin.  When  nearly  cold,  cut  in  cubes  and  wrap  in 
waxed  paper.  The  boiling  sometimes  requires  nearly  an  hour, 
but  when  carefully  made  these  caramels  cannot  be  excelled. 

DIVINITY    CANDY. 

Two  cups  white  sugar,  1  cup  brown  sugar,  %  cup  corn 
syrup,  V-2  cup  boiling  water,  %  cup  walnuts,  Vz  teaspoon  vanilla, 
pinch  of  salt.  Cook  until  brittle,  then  pour  half  of  it  over  the 
well  beaten  whites  of  3  eggs.  Cook  the  rest  of  the  syrup  5  or 
6  minutes  longer  and  add  the  nuts  just  before  pouring  out  into 
a  platter.  Don't  stir  while  cooking. 

CHOCOLATE   CREAMS. 

Make  the  fondant  into  little  cones.  Melt  the  chocolate  in  a 
small  bowl,  set  in  hot  water;  when  it  is  liquid  beat  it  with 
a  teaspoon  to  make  it  glossy.  Cover  the  cones  smoothly  with 
the  chocolate,  using  the  fingers,  and  set  on  waxed  paper  to  dry. 

KLOPPENBERG  TAFFY. 

One  pint  water,  3  cups  sugar,  small  piece  butter,  1  cup  Karo 
syrup,  1  teaspoon  cream  tartar.  Put  sugar,  water  and  cream 
tartar  on  to  boil  and  let  boil  until  crispy.  Then  add  syrup  and 
let  all  boil  until  brittle  when  tried  in  water.  Before  taking  off, 
add  butter  and  flavoring.  Pour  into  buttered  pans  till  cool 
enough  for  pulling — E.  C. 

DIVINITY  CANDY. 

Two  cups  granulated  sugar,  %  cup  Karo  syrup,  1  cup  wal- 
nut kernels,  1  teaspoon  vanilla,  whites  of  2  eggs.  Boil  sugar, 
syrup  and  water  until  it  becomes  a  hard  ball  in  cold  water. 
Then  pour  over  the  beaten  whites,  a  continual  beating  going  on 
during  the  process.  Then  add  nut  kernels  and  vanilla,  and  beat 
well.  Pour  into  buttered  tins  and  when  cool  enough,  mark  into 
small  blocks.— E.  C. 

DIVINITY    CANDY. 

Three  and  one-half  cups  sugar,  %  cup  of  water,  y$  cup  of 
Karo  corn  syrup,  %  teaspoon  cream  tartar.  Cook  together  and 
stir  continually.  Have  ready  beaten  whites  of  2  eggs,  into 
which  pour  the  mixture.  When  done  sufficient  to  thread,  add 
\V-i  teaspoons  vanilla  and  a  cup  of  chopped  walnuts.  Good  for 
cake  filling  also. — L.  G. 


138  CANDY 

TAFFY  CANDY. 

Mix  2%  cups  granulated  sugar,  2%  tablespoons  vinegar,  y$ 
cup  cold  water.  Put  on  the  stove  and  heat  slowly,  stirring 
occasionally  until  the  liquid  becomes  clear.  Remove  any  grains 
of  sugar  from  the  sides  of  the  pan  or  the  spoon.  Then  let  it 
come  to  a  boil  and  do  not  stir  after  it  begins  to  boil.  When 
nearly  done  put  in  a  piece  of  butter  the  size  of  a  walnut.  Test 
by  dropping  into  cold  water  and  when  hard  enough  to  pull  (not 
brittle),  pour  out  in  a  buttered  platter.  Use  no  spoon  and  do 
not  let  the  last  of  the  syrup  drip  from  it  as  any  sugary  por- 
tions may  cause  the  whole  to  become  grainy.  Pour  over  this  a 
teaspoon  of  vanilla  and  sprinkle  with  a  little  baking  powder. 
When  sufficiently  cool,  pull  until  very  white;  place  on  bread 
board  and  cut  into  small  pieces. — S.  I). 

FUDGE. 

One  cup  white  sugar,  1  cup  brown  sugar,  1  tablespoon 
chocolate,  1  cup  milk,  1  teaspoon  butter.  As  soon  as  it  begins 
to  boil,  add  a  pinch  of  salt  and  a  pinch  of  soda.  Let  it  boil  for 
about  15  minutes.  Beat  it  until  it  whips  or  gets  stringy.  Pour 
into  buttered  pans  and  cut  into  squares.  Add  raisins  or  currants 
if  you  wish. — E.  C. 

PEANUT   BRITTLE. 

One  and  one-half  cups  sugar,  */?,  cup  water,  Vi  cup  of  glucose 
(pure  corn  syrup),  2  level  tablespoons  butter,  V-2  pound  of  raw 
shelled  peanuts,  1  teaspoon  vanilla  extract,  1  level  teaspoon  of 
soda,  1  tablespoon  of  cold  water.  Put  the  sugar,  water  and  glu- 
cose over  the  fire;  stir  till  the  sugar  is  dissolved;  wash  down  the 
sides  of  the  saucepan  with  a  cloth  or  the  fingers  dipped  in  cold 
water,  cover  and  let  boil  3  or  4  minutes,  then  uncover  and  let 
cook  to  275  degrees  F.,  (when  a  little  is  cooled  and  chewed  it 
clings  but  does  not  stick  to  the  teeth),  add  the  butter  and  pea- 
nuts and  stir  constantly  until  the  peanuts  are  nicely  browned 
(or  are  of  the  color  of  well  roasted  peanuts).  Dissolve  the  soda 
in  the  cold  water,  add  the  vanilla  and  the  soda  and  stir  vigor- 
ously. When  the  candy  is  through  foaming,  turn  it  onto  a  warm 
and  well-oiled  marble  or  platter.  As  soon  as  it  has  cooled  a 
little  on  the  edges,  take  hold  of  it  at  the  edge  and  pull  out  as 
thin  as  possible.  Loosen  it  from  the  receptacle  at  the  center  by 
running  a  spatula  under  it,  then  turn  the  whole  sheet  upside 
down,  and  again  pull  as  thin  as  possible. 

MARSHMALLOWS. 

Part  one. — Eight  tablespoons  cold  water.  Dissolve  1  pack- 
age Knox's  sparkling  gelatin  and  the  color  tablet. 


CANDY  139 

Part  two. — Four  cups  granulated  sugar.  Sixteen  tablespoons 
water.  Boil  together  1  minute.  Pour  part  one  into  part  two, 
add  1  teaspoon  vanilla,  and  beat  without  stopping  until  it  is 
stiff'.  Pour  into  shallow  pan,  cut  in  squares,  and  dip  into  pow- 
dered sugar. — Mrs.  H.  N.  B. 

CHOCOLATE  POP  CORN  BALLS. 

One  and  one-half  cups  sugar,  y3  cup  glucose,  2/z  cup  water, 
%  cup  molasses,  3  tablespoons  butter,  3  squares  of  Baker's  Pre- 
mium No.  1  chocolate,  1  teaspoon  of  vanilla  extract,  about  4  quarts 
of  popped  corn,  well  salted.  Set  the  sugar  glucose  and  water  over 
the  fire,  stir  until  the  sugar  is  melted,  then  wash  down  the  sides  of 
the  saucepan,  cover  and  let  boil  3  or  4  minutes,  then  remove  the 
cover  and  let  cook  without  stirring  to  the  hard  ball  degree;  add 
the  molasses  and  butter  and  stir  constantly  until  brittle  in  cold 
water;  remove  from  the  fire  and,  as  soon  as  the  bubbling  ceases, 
add  the  chocolate,  melted  over  hot  water,  and  the  vanilla;  stir, 
to  mix  the  chocolate  evenly  through  the  candy,  then  pour  onto 
the  popped  corn,  mixing  the  two  together  meanwhile.  With 
buttered  hands  lightly  roll  the  mixture  into  small  balls.  Press 
the  mixture  together  only  just  enough  to  hold  it  in  shape.  Dis- 
card all  the  hard  kernels  *n  the  corn.  Have  the  corn  warm 
and  in  a  warm  bowl. 

SALTED   ALMONDS. 

Shell  and  blanch  the  almonds  by  pouring  boiling  water  over 
them  and  letting  them  stand  until  the  skins  slip  off  easily.  Put 
1  cup  of  olive  oil  into  a  frying  pan  and  when  boiling  hot  drop 
in  the  almonds.  Stir  and  shake  the  nuts  constantly  until  they 
begin  to  turn  light  brown.  Take  them  out  with  a  skimmer  and 
scatter  on  a  cloth  previously  sprinkled  with  salt.  Roll  them 
until  sufficiently  salted,  and  if  too  salty  rub  in  a  clean  cloth. 
Peanuts  are  equally  good  this  way  and  the  oil  may  be  strained 
and  used  repeatedly. — Mrs.  O.  M.  M. 


140 


CANDY 
ADDITIONAL    RECIPES 


Nyftee  Mellow 

MARSHMALLOWS 


CAKES 


lOc  Tins 


EATING  TOASTING 

ALL  QUALITY 

Seven  Flavors 
Seven  Colors 


Cracker  Dishes. 

BREAKFAST  RELISH. 

Butter  crackers;  put  in  pudding  dish;  chop  ham;  1  layer 
of  ham,  2  layers  of  crackers;  season  well;  cover  with  milk; 
bake  20  minutes. — A.  L.  B. 

CHILDREN'S  DESSERT. 

Six  soda  crackers,  pour  over  hot  water  to  moisten;  %  cup 
sugar;  flavor  with  vanilla;  let  cool;  put  in  punch  glasses  with 
whipped  cream  on  top.  This  dessert  is  always  relished  and 
thought  by  grown  people  to  be  more  elaborate  than  it  is. — A.  L. 
B. 

MARGUERITES  (Cracker). 

White  of  1  egg,  1  cup  sugar  (granulated),  ~Vi  cup  chopped 
walnuts;  beat  egg;  add  sugar  and  nuts;  spread  on  dainty  chips 
or  salteens  and  brown  in  hot  oven. — A.  L.  B. 

NEW  ENGLAND  CRACKER  PUDDING. 

(New  Hampshire  Favorite) 

Six  soda  crackers,  2  eggs,  1  quart  milk,  1  cup  sugar,  1  cup 
raisins;  flavor  with  nutmeg;  break  crackers  in  small  pieces; 
soak  in  the  milk  1  hour;  beat  eggs  jut  a  little;  add  sugar  and 
raisins;  bake  in  slow  oven  until  you  can  insert  a  knife  and  the 
pudding  will  not  stick. — A.  L.  B. 

SNACKS. 

Six  soda  crackers;  butter;  sprinkle  thick  with  sugar  and 
cinnamon;  brown  in  hot  oven. — A.  L.  B. 

CHEESE    CRACKERS. 

Butter  soda  crackers;  either  grate  cheese  or  place  lumps  of 
cheese;  brown  in  hot  oven. — A.  L.  B. 

JAM    DELIGHT. 

Spread  jam  on  crackers;  place  in  hot  oven  5  minutes. — A.  L. 
B. 

SARDINE    SANDWICHES. 

Remove  the  bones  from  sardines;  pour  off  the  oil;  to  1  can 
of  sardines  add  1  egg  chopped  fine,  juice  of  1  lemon,  6  ripe 
olives;  mix  well  and  spread  between  small  crackers. — A.  L.  B. 


Fireless  Cooking. 


CREAM  CHICKEN  STEW. 


One  3  pound  chicken,  1  cup  sweet  cream,  1  cup  boiling 
water.  Clean  and  cut  up  chicken;  cook  from  2  to  3  hours  in 
caloric  in  1  cup  boiling  water.  Remove  chickens;  add  cream  to 
liquor;  season  with  salt,  pepper,  paprika,  and  thicken  with  a 
little  flour.  Return  chicken  to  the  gravy  and  cook  another  hour 
in  caloric. — Mrs.  H.  K. 

JELLIED    VEAL. 

Put  a  shank  of  veal  into  1  auart  of  boiling  water  and 
cook  in  cooker  3  hours,  using  1  radiator.  When  done,  remove 
the  bones,  season  the  meat  with  salt,  paprika,  and  celery  salt. 
Place  over  a  flame,  stir  with  fork,  until  the  water  is  nearly  ab- 
sorbed. Turn  into  a  dish  and  when  cold  cut  in  slices. — Mrs.  H. 
K. 

RARE  ROAST  BEEF. 

Melt  a  little  butter  in  caloric-kettle,  and  sear  the  meat  on 
all  sides.  Season  to  taste  and  remove  to  caloric,  using  two  radi- 
ators sizzling  hot.  Allow  20  minutes  to  each  pound  of  meat. 
After  removing  the  meat,  thicken  the  gravy  and  boil  slightly. — 
Mrs.  H.  K. 

BAKED    BEANS. 

One  quart  white  beans,  %  pound  salt  pork,  3  tablespoons 
molasses  (N.  O.),  2  teaspoons  salt,  1  teaspoon  mustard.  Wash  1 
quart  of  beans;  soak  them  over  night.  In  the  morning  drain 
off  the  water;  cover  with  boiling  water;  add  1  pinch  of  soda; 
cook  1  hour  in  caloric  using  1  radiator.  Remove  and  drain 
well.  Put  them  in  baking  pan  with  salt  pork.  Put  molasses, 
salt,  and  mustard  in  a  cup,  which  fill  with  cold  water.  Pour 
this  mixture  over  the  beans.  Bake  in  caloric  basket  6  hours, 
using  2  radiators. — Mrs.  H.  K. 

GREEN   PEAS. 

Shell;  add  a  very  little  salted  water  and  cook  in  caloric  V-2 
hour.  One  cup  full  of  water  is  sufficient  for  3  pints  of  shelled 
peas.  Cover  with  a  sauce  made  of  cream  or  milk  and  butter 
slightly  thickened  with  flour. — Mrs.  H.  K. 


FIRELESS    COOKING  143 

ONIONS. 

Cover  onions  with  boiling  water  and  allow  them  to  boil  5 
minutes.  Drain;  add  fresh  hot  water  and  heat  to  boiling  point. 
Cook  in  caloric  1  hour.  When  ready  to  serve  drain  and  pour 
cream  sauce  over  them. — Mrs.  H.  K. 

BOILED    RICE. 

One  cup  washed  rice,  2  cups  boiling  water,  1  level  teaspoon 
salt.  Put  boiling  water  and  rice  together,  remove  to  caloric  and 
cook  1  hour. — Mrs.  H.  K. 

OLD  FASHIONED  OATMEAL. 

One  cup  oatmeal,  3%  cups  water,  1%  teaspoons  salt.  Stir 
the  cereal  slowly  into  the  water  and  place  in  caloric  for  5 
hours. — Mrs.  H.  K. 

ROLLED  WHEAT. 

One  cup  wheat,  2%  cups  boiling  water,  1  teaspoon  salt. 
Treat  like  old  fashioned  oatmeal. — Mrs.  H.  K. 

RICE  SOUP  WITH  TOMATOES. 

Six  tomatoes,  1  onion,  Vz  cup  rice,  \V-2  quarts  of  stock,  2 
tablespoons  butter.  Stew  tomatoes  with  sliced  onion  in  a  very 
little  water.  Rub  through  a  colander.  Heat  butter.  Add  to- 
matoes and  also  add  the  well  washed  rice.  Add  the  heated 
stock.  Remove  to  cooker  for  1  hour. — Mrs.  H.  K. 

STOCK. 

Six  pounds  beef,  3  quarts  water,  6  whole  cloves,  6  pepper- 
corns, 1  bay  leaf.  Cut  meat  in  small  pieces,  add  cold  water 
and  spices;  heat  slowly  and  remove  to  cooker,  cooking  6  hours, 
using  1  radiator.  When  cold  remove  all  fat  and  strain.  The 
stock  will  form  a  jelly  and  can  be  kept  for  days  in  a  cool  place. 
—Mrs.  H.  K. 


Table  of  Weights  and  Measures. 

One  saltspoon  equals quarter  teaspoon 

Three  teaspoons  one  tablespoon 

Sixteen  tablespoons  one  cup 

Two  gills  one  cup 

One  wineglass  half  gill 

Two  tablespoons  butter  one  ounce 

Two  tablespoons  granulated  sugar  one  ounce 

Four  cups  sifted  pastry  flour  one  pound 

Two  cups  butter  one  pound 

Two  cups  granulated  sugar  one  pound 

Two  cups  chopped  meat  one  pound 

Two  cups  rice  one  pound 

Four  cups  sifted  flour one  pound 

Eight  ordinary  eggs  or  10  small  eggs one  pound 


Webster  5tu6io 

517-519  Fourteenth  Street 
Phone  Oakland  1527 


Fine  Photographs 

Taken  in  your  home  if  you  prefer 


Miscellaneous. 


TWENTY  USES  OF  THE  LEMON. 

Few  people  realize  the  value  of  lemons,  which  can  not  be 
overestimated.  In  cases  of  fever,  sore  throat  or  torpid  liver  the 
medicinal  qualities  are  unexcelled. 

1.  Two  or  three  slices  of  lemon  in  a  cup  of  hot,  strong 
tea  will  cure  a  nervous  headache. 

2.  A  teaspoon  of  lemon  juice  in  a  cup  of  black  coffee  will 
relieve  a  billious  headache. 

3.  The  juice  of  half  a  lemon  in  a  cup  of  hot  water  on 
awakening  in  the  morning  is  an  excellent  liver  corrective  and 
successful  substitute  for  calomel  and  other  alterative  drugs. 

4.  A  dash  of  lemon  juice  in  plain  water  makes  a  cleansing 
tooth  wash,  not  only  removing  the  tartar,  but  sweetening  the 
breath. 

5.  A  lotion  of  lemon  juice  and  rose  water  will  remove  tan 
and  whiten  the  skin. 

G.  Lemon  juice  with  olive  oil  is  far  superior  to  vinegar 
for  salad  dressing — equal  parts  used  for  blending. 

7.  Lemon  juice  and  loaf  sugar  is  good  for  hoarseness. 

8.  Outward  applications  of  the  juice  allays  irritation  caused 
by  insect  bites. 

9.  A  refreshing  drink  is  made  by  adding  a  freshly  beaten 
egg  to  lemonade,  and 

10.  The  same  mixture  when  frozen  makes  a  delicious  ice. 

11.  If  when  boiling  sago  or  rice  a  teaspoon  of  lemon  juice 
is  added  the  kernels  will  be   whiter  and  a  delicate  flavor  is 
added. 

12.  An  old  fashioned  remedy  for  croup    is    lemon    juice, 
honey  and  alum. 

13.  We  all  know  the  value  of  lemon   juice  and  salt  for 
removing  rust  stains  from  white  goods. 

14.  After   the  juice   is   extracted   the   rind   dipped   in   salt 
cleanses  brass  beautifully  and  conveniently. 

15.  It  also  removes  unsightly  stains  from  the  hands. 

16.  For  flavoring  cookery  lemon  juice  is  unexcelled. 

17.  After  the  pulp  is  removed  the  skins  make  dainty  recep- 
tacles for  serving  salads,  ices,  etc. 

18.  Tough  meat  can  be  made  tender  by  adding  a  teaspoon 
of  lemon  juice  to  the  water  in  which  it  is  boiled. 

19.  Slices  of  lemon  garnish  fish  of  all  description. 


146  MISCELLANEOUS 

20.  Tea  is  greatly  improved  by  the  addition  of  a  slice  of 
lemon,  either  iced  for  summer's  use  or  as  Russian  tea  on  a  cold 
winter  day. 

In  buying  lemons  select  those  having  a  thin,  dry  rind.  They 
are  cheaper  and  are  much  jucier  than  the  fresh,  plump  ones. — 
Mrs.  J.  J.  O'C. 

TO  SHARPEN  SCISSORS. 

Cut  them  rapidly  on  the  neck  of  a  small  glass  bottle,  or  on 
a  ground  glass  stopper.  It  trues  the  edges  and  makes  them  cut 
like  new.  Another  way  is  to  place  the  scissors  upon  an  ordinary 
knife  as  if  in  the  act  of  cutting.  By  drawing  the  steel  along 
the  blades  in  this  manner  several  times  you  will  sharpen  your 
scissors. 

WHEN  THE  LAYERS  SLIDE. 

Almost  everyone  has  the  experience,  when  filling  and  icing 
a  layer  cake,  of  the  layers  slipping  and  sliding,  thereby  causing 
an  unattractive-looking  cake  when  dry.  If  you  will  stick  two 
or  even  three  of  the  skewers  used  by  butchers  down  through 
the  layers  they  will  hold  the  cake  beautifully  in  place  until  set. 

REMOVING    FRUIT    STAINS 

from  table  linen  may  be  much  more  easily  done  if  the 
stained  part  is  stretched  tight  in  an  embroidery  frame  placed 
over  a  basin  and  boiling  water  poured  upon  it.  Taking  out 
fruit  stains  with  boiling  water  is  an  old  and  valuable  piece  of 
knowledge,  but  the  use  of  an  embroidery  frame  to  support  the 
article  probably  will  be  a  new  suggestion  to  most  housekeepers. 

WASHING  WHITE  SILK  GLOVES. 

At  night  is  recommended  as  a  means  of  keeping  them  from 
turning  yellow.  White  silk  stockings  also  should  be  treated  in 
the  same  way.  Wash  both  in  warm — not  hot — suds,  using  a 
good  soap.  Rinse  well  and  hang  on  a  rack  to  dry.  By  morning 
they  will  be  ready  to  use. 

When  using  bottled  blueing,  the  common  tendency  to  pour 
in  too  much  can  be  overcome  by  tying  about  four  thicknesses  of 
old  muslin  over  the  neck  of  the  bottle.  This  causes  the  blueing 
to  filter,  so  that  you  can  put  in  just  the  right  amount. 

ODORLESS  GASOLENE  CLEANING. 

When  washing  articles  in  gasolene  pour  in  a  few  drops  of 
oil  of  sassafras,  about  five  drops  to  a  quart  of  gasolene.  This 
will  destroy  all  odor,  and  the  garment  washed  can  be  pressed 
and  worn  as  soon  as  the  gasolene  evaporates,  thus  eliminating 
the  lengthy  airing  process. 


Table  of  Contents. 

Page. 

Soups 13-  1C 

Fish 18-  20 

Fowl 22-  24 

Meats  and  Accompaniments  27-  33 

Vegetables  35-  43 

Salads 45-  50 

Entrees  ; ....  52-  56 

Eggs    58-  59 

Cheese  and  Chafing  Dish 61-  64 

Conserves,  Jams,   Etc ." 66-  70 

Bread    72-  79 

Waffles  and  Pan  Cakes 81-  82 

Sandwiches  84-  85 

Pies  and  Pastry  88-  92 

Puddings  and  Other  Desserts 94-103 

Cakes 105-111 

Layer  Cakes 115-120 

Cookies  and  Small  Cakes 122-126 

Ices  and  Cold  Desserts 128-130 

Punch,  etc ....„ 132-134 

Candy 136-139 

Cracker  Dishes   141 

Fireless  Cooking  142-143 

Tafcle  of  Weights  and  Measures 144 

Miscellaneous  ..                                                                         ..  145-146 


BOWMAN  DRUG  CO. 

Berkeley  Store 
S.  E.  Cor.  Center  and  Shattuck 


Phone  Berkeley  113 


G.  J.  Flaherty 


L,  S.  Flaherty 


North  Gate  Grocery 

FANCY    AND    STAPLE 
GROCERIES 

3076  Claremont  Avenue 
Berkeley,  Gal. 

Phones:  Berkeley  7796 — 7797 


Phone  Berkeley  954         J.  Hansen 

Elmwood  Fruit  Market 

Wholesale  and  Retail  Dealers  in 

Fresh  Fruits,  Vegetables 

Canned  Goods,  Dried   Fruits,  etc. 
Butter  and  Eggs. 

2648  Ashby  Avenue 

Near   College  Ave. 

Orders  Promptly  Delivered 


Phone  Berkeley  2535 

ML  Nina  Williams 

ARTISTIC    MILLINER 

2202  Shattuck  Avenue 
Shattuck  Hotel   Building 

Berkeley,  Gal. 

(Top  £j?  (Bown 

BERKELEY'S      WAIST     SHOP 

Agents  for  Pictorial   Review 
Patterns 

Fownes  Gloves,  Phoenix  Hosiery 

Bon  Ton  and  Royal  Worcester 
Corsets 

2142  Center  St.  Berkeley 


Like  cut  $100.00 


Victor  -  Victrolas 

AT 

Tupper  &  Reed's 

(Berkeley's  Music  Dealers) 

2237  Shattuck  Ave.,  Berkeley 
Sold  on  easy  terms 


W.    Co    BLACK 

FUEL,    FEED    AND    ICE 

SATISFACTION    GUARANTEED 


Telephone  Berkeley  159 

SHATTUCK   AND   ASH BY  AVENUE 


White 

Diamond 

Water 

Co. 

ELECTRICALLY    PURIFIED 

Drinking  Water 

Phone  Piedmont  1720 


L.  KIRKHAM 

Job  Plumbing  and  Supply  Co. 

Auto  Sundries  and 

Electrical  Supplies 
General  Repairing. 
2930  College  at  Ashby. 

Phone  Berkeley  8700. 


"If   you   have   beauty,   come,    I'll 

take  it; 
If  you  have  none,  come,  I'll  make 

it." 


Portrait    Photographer 

2121     Center    St.,     Berkeley,     Cal. 
Phone  Berkeley  4941 


CALL   UP   OAKLAND   489 


FOR 


Daily  wagon  service  in  Berkeley,  Oakland  and  Alameda 


Get  the  BEST  results 
by  USING 


Pied.  70 


41st  &  Market 
Oakland 


PASTEURIZED 

MILK 


M.  SILVERMAN 
GROCERIES 

Lehnhardt's    Ice    Cream    and 

Candies. 

Butter,  Eggs,  Milk  and  Cream. 
Daily  Papers  and  Magazines 

Stationery,  Post  Cards. 
Bakery  Goods — Cigars  and 

Tobacco. 
Telephone  Berkeley  1758. 

3084  Claremont  Ave. 
BERKELEY  California 


Oakland 

White  Star 

Laundry 

Quality  and  Care 

Fortieth  and  Broadway 
Phone  Piedmont  308 


YE  RXA 

Try  Our  Hoffman   House  Coffee,  32c 

Bread  8c  (2  for  15c) 
Berkeley's  Biggest  and  Best — (lOc  loaf) 

2109  BANCROFT  WAY,  NEAR  SHATTUCK 

Eight  Stores  in  Berkeley 


Orders  Called  For  and  Delivered. 

CENTRAL  MARKET 

H.  J.  REISMANN,  Prop. 

FRESH    AND    SALT    MEATS 

Poultry — Fish  Every  Friday. 

2637  Ashby  Ave.,  Berkeley,  Cal. 

Phone  Berkeley  8706. 


The  success  of  your  cooking  depends  upon  the  material 
used.  Milk,  cream,  butter  and  eggs  play  a  very  important  part. 
Why  not  have  the  best? 

Varsity  Creamery  Co. 

2113  University  Avenue 

Phone  Berkeley  65 


»+»•»*«•»•.. 


Leslie  Salt  Refining  Company 

San  Mateo 


Freely  Flowing 

i 

Simply  Snowing   j 
Without  a  Fault 


LESLIE  SALT 


"THE    PROOF    OF    THE    PUDDING." 

Try  Our  Banking  Service 
Checking  Accounts 

Safe  Deposit  Boxes 

Savings  Accounts 

Homestead  Savings  Bank 

Shattuck  Avenue,  next  to  Public  Library 
Berkeley,  Gal. 


Berkeley  National  Bank 

Affiliated  with 
UNIVERSITY    SAVINGS     BANK 


We  cordially  invite  both  your  Household 
Checking  and  Savings  Acounts 

East    side    Shattuck    and    Center    Sts. 


Berkeley 
Furniture 
Company 

The   House   of   Quality   and    Low 
Prices. 

C.  J.  HERRICK,  Prop. 

STICKLEY    FURNITURE 

-At- 
REDUCED    PRICES. 

2075-81  Allston  Way 
Rear   Peoples   Water   Co.'s   Office 

Telephone  Berkeley  2414. 


We  don't  know 
much  about  Cook- 

ing,  but  WE  DO 
KNOW  the 

CORSET 
Business 

We  have  a  Cor- 
set to  fit  any  fig- 
ure at  a  price  to 
fit  any  purse. 

1 00  Models. 
Prices,  $  1  to  $  I  5 

Corsets  made  to 
order.  Expert  fit- 
ters at  your  serv- 
ice. 


POMIN 


TWO  STORES 
243  POST  ST. 
893  MARKET 


ST. 


SAN    FRANCISCO,  CAL. 


iHOTOGRAPHS 

Charmingly  posed  and 
beautifully  finished  in 
soft  brown  tones 

Also  in  permanent  Oil  Colors 

E.  J.  McCULLAGH 

2039  Shattuck    (at  Addison) 
Hotel  Berkeley 


BOREN'S 


Stamping 
Books 


Art  Needle  Work 
Stationery 

Gifts  for  All  Occasions 


Orders  Taken  for  High-Class 
Embroidery. 

2409  Shattuck  Ave.,  Berkeley. 


Richards  &  Davenport 

GROCERS 

Fancy  Groceries,   Fruits  and 
Vegetables 


2113  VINE  STREET 

Phone  Berkeley  917 


Government  Inspected  Meats. 


Phone  Berkeley  6735 


Success  in  Cooking 

can  only  be  obtained  by  using  the  best  grade  of 
meat,  which  is  furnished  at  low  prices  by 


The  Ideal  Market 

The  market  with  the  100'/    sanitary  inspection  score. 


1677   Shattuck    Avenue 
BERKELEY,  GAL. 


H.  L.  REID 


R.  L.  REID 


REID'S  DRUGS 

The  Modern  Cut-Rate  Pharmacy 
At  Telegraph  and  Durant 

iiiiiiiiiii 

Victor 

Talking  Machines 


Victrolas  from  $15  to  $400 

Records  and  Supplies 

Special  Uo«>m  for 
Demonstration 


EASTMAN  KODAKS  AND  SUPPLIES 


Expert  Developing  and  Printing. 

•'iiiiiiiiiiiNiiiiiiiiiiiiiiiiiuiiiiiiiiiiMiiiiimimmiiiiiii 

Pig'n  Whistle  Candies 

Fresh  Every  Day 


24  Hour  Service 


llll  IIIIIIHIIIIIIIUIIIIIIIIIIIIII 


LADIES'  REST   ROOM 


Free  and  Prompt  Delivery 

To  All  Parts  of  Berkeley 


M 

PHONES    BERKELEY     1910     AND     8835 


\n\     BERTIN'S 


Promptness  and  Quality 


BERTIN'S     \n\ 


PQ 


Carelessness  and  Lack  of  Preparation 
Spoils  Many  a  Splendid  Recipe 

THE  SAME  CAN  BE  SAID  ABOUT  YOUR 
GOWNS  AND  HOUSEHOLD  FURNISHINGS 


OUR 
MOT  TO 

WHAT  IS  WORTH 
DOING  AT  ALL  IS 
WOPTM  DOING 
WELL  J«  St.  jt 


CLEANERS 

DYERS 

PRESSERS 


Bear  a  reputation  for  being  the  best  prepared 
to  renovate  your  Garments,  Gowns,  or  sani- 
tarily clean  your  Blankets,  Portieres  and 
Curtains. 


TELEPHONE  BERKELEY  5592 

For  all  Departments.  Five  Stores. 

Ten  Delivery  Vehicles. 


Vl 


BERTIN'S 


Charges  Most  Reasonable 


BERTIN'S 


